Bulgogi Pork Noodles with Stir-Fried Vegetables
with coriander, tahini & gomashio- Tarwe
- Sesamzaad
- Soja
- Zwaveldioxide en sulfiet
- Vis
- Soja
- Tarwe
- Ei
- Mosterd
- Selderij
- May contain traces of allergens
Recipe Developer Babette: "Combining tahini with the ginger stir-fry and bulgogi sauces makes a delicious and creamy sauce for the noodles!"
Ingredients
100 g
Mie noodles
(Contains: Tarwe)
100 g
Pork mince
(May be present: Soja, Tarwe, Ei, Mosterd, Selderij)
½ piece
Garlic
200 g
Vegetable mix with cabbage
15 g
Tahini
(Contains: Sesamzaad)
35 g
Ginger stir-fry sauce
(Contains: Tarwe, Sesamzaad, Soja)
5 g
Fresh coriander
(May be present: Selderij)
20 g
Bulgogi sauce
(Contains: Tarwe, Sesamzaad, Soja, Zwaveldioxide en sulfiet, Vis)
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
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.
