Chili-Garlic Pork Noodles
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Chili-Garlic Pork Noodles

Chili-Garlic Pork Noodles

with Peppers and Celery

Pork and sambal-style sauce make a playful pair in this spicy noodle dish! Savoury vegetarian oyster sauce adds a Southeast Asian twist, while crowd-pleasing crispy shallots add that tasty crunch. These noodles will disappear in no time!

Tags:
Spicy
Allergens:
Wheat
Soy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

170 g

Linguine

(Contains Wheat)

1 piece

Sweet Bell Pepper

3 piece

Celery

2 piece

Green Onion

4 piece

Garlic, cloves

piece

Garlic, bulb

30 g

Ginger

¼ cup

Vegetarian Oyster Sauce

(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)

2 tbsp

Chili-Garlic Sauce

(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)

2 tbsp

Gravy Spice Blend

(Contains Wheat, Soy May contain Sesame, Sulphites, Egg, Fish, Milk, Mustard)

28 g

Crispy Shallots

(Contains Wheat)

Not included in your delivery

1.5 tbsp

Oil*

2 tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories890 kcal
Fat36 g
Saturated Fat12 g
Carbohydrate103 g
Sugar21 g
Dietary Fiber8 g
Protein39 g
Cholesterol80 mg
Sodium2130 mg
Trans Fat0.2 g
Potassium1050 mg
Calcium100 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Colander

Instructions

Prep
1
  • Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Meanwhile, core, then cut pepper into 1/4-inch slices.
  • Thinly slice celery crosswise.
  • Thinly slice green onions.
  • Peel, then mince or grate garlic.
  • Peel, then mince or grate 1 tbsp (2 tbsp) ginger. (NOTE: Reference ginger guide.)


Stir-fry veggies
2
  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then celery. Cook, stirring occasionally, until starting to soften, 1-2 min.
  • Add peppers. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.
  • Remove from heat. Transfer veggies to a plate, then cover to keep warm.
Cook linguine
3
  • Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.
  • Add 1/2 tbsp (1 tbsp) oil and half the green onions, then toss to combine.
  • Cover to keep warm.
Cook pork
4
  • Meanwhile, reheat the same pan (from step 2) over medium-high.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. 
  • Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
  • Sprinkle 2 tsp (4 tsp) sugar over top. Cook, stirring often, until pork is dark golden-brown, 2-3 min.
Make sauce
5
  • Add Gravy Spice Blend, garlic and ginger to the pan with pork. Cook, stirring often, until aromatics are fragrant and pork is coated, 1 min.
  • Add 3/4 cup (1 1/2 cups) water, vegetarian oyster sauce and half the chili-garlic sauce. Bring to a simmer.
  • Once simmering, cook, stirring often, until sauce thickens slightly, 2-3 min.
  • Remove from heat, then add veggies. Season with pepper, then stir to combine.
Finish and serve
6
  • Add pork, veggies, sauce and reserved pasta water to the pot with linguine.
  • Season with salt and pepper, then toss to combine. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
  • Divide chili-garlic pork noodles and any remaining sauce in the pot between plates.
  • Sprinkle with crispy shallots and remaining green onions.
  • Drizzle with remaining chili-garlic sauce.