SOPHIE TO INSERT DESCRIPTION

Broccoli, bok choi, spring onion, red capsicum, coriander, carrot, garlic, green chilli, hokkien noodles, rice bran oil, sesame seeds.

Sauce: Rice wine vinegar, kecap manic, oyster sauce, soy sauce.

CONTAINS:
Gluten, Shellfish, Sesame, Soy, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Fish, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER INDIVIDUAL
ENERGY 583.7kj 1993.4kj
PROTEIN 4.8g 16.5g
FAT TOTAL 4.6g 15.7g
- SATURATED 1.6g 5.4g
CARBS 18.9g 64.4g
- SUGARS 3g 10.2g
SODIUM 557.8mg 1904.8mg
Individual:
Serves one adult as healthy snack or dinner.
Small:
Serves two adults as healthy snack or dinner.
This would be a perfect accompaniment to the twice-cooked masterstock pork belly. Or if you have spare diced chicken, tofu or prawns at home you could quickly cook in the wok and toss through with some fried shallots, extra sliced spring onions and a sprinkle of chilli flakes.

Frozen product. Once defrosted, cook and consume within 48 hours.

TO COOK: Defrost fully before cooking. Remove sachet of sauce and tub of sesame seeds. In a medium-sized wok heat 15ml of neutral oil such as vegetable or rice bran oil, until smoking.  Add your vegetables and noodles and cook for 2-3 minutes over high heat to get a char and heat through the vegetables. Add your sauce and cook for a further 30 seconds, combine. Scatter with black and white sesame seeds, some sliced chill and spring onions.