Is there anything more comforting than pulled pork and noodles? Grab your comfy pants and dig into this bowl of Asian-inspired flavours finished with a sprinkle of green onion and a drizzle of sweet chili!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Bok Choy, chopped
Red Onion, sliced
Sweet Chili Sauce
Soy Sauce(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Chicken Broth Concentrate
Salt and Pepper*
Before starting, preheat the oven to 450°F.Wash and dry all produce. Add 10 cups water to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While waiting for the water to boil, thinly slice the green onions. Peel, then mince or grate the garlic.
Place pork into an 8x8-inch baking dish. Drizzle over the broth concentrate and half the sweet chili sauce. Toss to combine. Spread the pork out into an even layer in the bottom of the baking dish. Cover with foil. Bake in the middle of the oven until warmed through, 10-12 min.**
While the pork cooks, heat a large non-stick pan over medium-high heat. When hot, add the sesame oil, then the red onions and carrots. Cook, stirring occasionally, until tender-crisp, 2-3 min. Add the bok choy and garlic. Cook, stirring often, until the bok choy softens, 1-2 min.
While the veggies cook, add noodles to the pot of boiling water. Cook, until tender, 2-3 min. Drain well. Add noodles to the pan with the veggies. Add the soy sauce and stir to combine. Season with salt and pepper. Remove the pan from the heat.
Divide the veggies and noodles between bowls. Top with the pork and drizzle over the remaining sweet chili sauce. Sprinkle the green onions over top.