Sticky Siracha Pork Noodles

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Sticky Siracha Pork Noodles

Soy pork ramen noodle with scallion, sprouts, carrots, red cabbage, and sugar snap stir-fry in an Asian glaze.

Ingredients to serve 2

  • 250g x Pork Stroganoff
  • 30ml x Corn Flour
  • 100g x Red Cabbage - finely shredded
  • 1 x Carrots - shaved with a peeler or julienne peeler
  • 25g x Bean Sprouts
  • 1 stalk x Spring Onion - finely sliced
  • 50g x Sugar Snap Peas
  • 125g x Ramen Noodles
  • 40g x Peanuts - roughly chopped
  • 30ml x Sriracha
  • 100ml x DD Asian Base
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Sunflower Oil (from your pantry)

Ingredients to serve 4

  • 500g x Pork Stroganoff
  • 60ml x Corn Flour
  • 200g x Red Cabbage - finely shredded
  • 2 x Carrots - shaved with a peeler or julienne peeler
  • 50g x Bean Sprouts
  • 2 stalks x Spring Onion - finely sliced
  • 100g x Sugar Snap Peas
  • 250g x Ramen Noodles
  • 80g x Peanuts - roughly chopped
  • 60ml x Sriracha
  • 200ml x DD Asian Base
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Sunflower Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Bring a large saucepan of salted water to the boil for use in Step 1.

Washing Instruction

Wash your hands, red cabbage, carrots, bean sprouts, sugar snap peas and spring onions well.

Gino's Tip

It's really important to allow your oil to get hot and not to overcrowd the pan or the flour will absorb the oil resulting in oily meat.

Step 1 - Ramen Noodles

Cook your ramen noodles in a large saucepan of salted, boiling water for 5-6 minutes until soft. Drain through a colander, cool under cold running water, drizzle with some olive oil and set aside till later.

Step 2 - Crispy Pork - See Gino's Tip

Season your pork stroganoff with salt and pepper then coat with your cornflour. Heat a large frying pan over high heat and add a shallow layer of sunflower oil. Once the oil is hot, fry your pork stroganoff, in batches, until crispy. Drain with a slotted spoon and transfer onto a paper towel.

Step 3 - Sriracha Stir Fry

Give your large frying pan a good clean and place it back on the stove over high heat. Add a glug of olive oil and stir fry your julienne carrots and shredded red cabbage for 3-4 minutes. Now add your sliced spring onions, sugar snap peas, and continue frying for 2-3 minutes. Finally add your chopped peanuts, bean sprouts and fried pork - transfer to a serving dish. Now add a few glugs of olive oil to the pan along with your DD Asian Base, once your sauce starts to bubble add your noodles and coat them in the sauce, then mix through your stir fry vegetables and pork and remove your pan from the heat. Taste and add your sriracha, bearing in mind that it is spicy.

To serve

Dive your sticky sriracha pork amongst your servings. Enjoy!