Bulgogi Pork Noodle Stir-Fry
with sweetheart cabbage, sesame seeds & scallions
Bulgogi sauce is sweet and savoury, with the flavours of Asian pear, ginger and garlic. It's a key ingredient when preparing Korean BBQ.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.25 teaspoon
Fresh ginger
1 piece
Garlic
½ piece
Red onion
¼ bunch
Scallions
1 piece
Pork sausage
(May be present: Mosterd, Selderij, Soja, Gluten, Ei)
100 g
Chopped sweetheart cabbage
20 g
Bulgogi sauce
(Contains: Sesamzaad, Soja, Tarwe, Gluten)
10 milliliters
Soy sauce
(Contains: Soja, Tarwe, Gluten)
¼ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
½ piece
Bell pepper
50 g
Wholewheat noodles
(Contains: Tarwe, Gluten)
Not included in your delivery
½ tablespoon
Sunflower oil
1 teaspoon
White wine vinegar
1 tablespoon
Water for the sauce
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the noodles.
- Crush or mince the garlic and grate the ginger with a microplane.
- Chop the onion and cut the bell pepper into strips.
- Finely chop the scallions and set aside a small amount of the greens to use later as garnish.
Did you know... onion is a good source of vitamin C, which aids with iron absorption.
- Heat a drizzle of sunflower oil in a deep frying pan over medium-high heat. Fry the onion with the garlic and ginger for 1 - 2 minutes (see Tip).
- Cut open the sausage and squeeze the meat out of the skin directly into the pan.
- Stir-fry for 2 - 3 minutes, separating the meat as you do so.
Tip: if you'd like to make it spicy, add some sambal from your pantry as preferred.
- Add the bulgogi sauce, scallions and bell pepper, then stir-fry for 4 - 5 minutes over medium-high heat.
- In the meantime, boil the noodles for 1 - 2 minutes.
- Add the cabbage and cook for 1 more minute.
- Drain and transfer to the frying pan.
- Deglaze with the soy sauce, the white wine vinegar and the water (see pantry for amount). Mix well and cook for 1 more minute over high heat.
- Serve the stir-fry on plates.
- Garnish with the sesame seeds and the reserved scallion greens.
