Bulgogi Pork Noodles with Stir-Fried Vegetables
with coriander, tahini & gomashio
Recipe Developer Babette: "Combining tahini with the ginger stir-fry and bulgogi sauces makes a delicious and creamy sauce for the noodles!"
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Mie noodles
(Contains Wheat)
100 g
Farmer's mincemeat
(May be present Soy, Wheat, Egg, Mustard, Celery)
½ piece
Garlic
200 g
Vegetable mix with cabbage
15 g
Tahini
(Contains Sesame)
35 g
Ginger stir-fry sauce
(Contains Wheat, Sesame, Soy)
5 g
Fresh coriander
(May be present Celery)
20 g
Bulgogi sauce
(Contains Sulphites, Wheat, Sesame, Fish, Soy)
½ sachet(s)
Gomashio
(Contains Sesame)
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] soy sauce
½ teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble im the stock cube (see pantry for amount).
- Cook the noodles for 3 - 4 minutes until al dente.
- Reserve 50ml cooking liquid per person, then drain and return to the pot.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Crush or mince the garlic.
- When the oil is nice and hot, fry the mince with the garlic for 2 minutes.
- Add the vegetables and stir-fry for 4 - 6 minutes. Season to taste with salt and pepper.
- In a small bowl, combine the tahini with the ginger stir-fry sauce, bulgogi sauce, soy sauce, white wine vinegar and cooking liquid (see Tip).
- Add the sauce to the drained noodles and mix well to combine.
Tip: if you'd like to make it spicier, add some sambal from your pantry as preferred. If you're watching your salt intake, use just half of the soy sauce.
- Finely chop the coriander.
- Serve the noodles on deep plates.
- Top with the vegetables and the mince.
- Garnish with the coriander and the gomashio.