Skip the Friday night takeaway and make these Soy and Scallion Pork Noodles at home

No better way to usher in the weekend than with a tasty meal.

Adjusting to the back to school period can be a bit of a struggle, and by the time Friday night rolls around we all need a delicious meal to help welcome the weekend, and some much needed rest and relaxation.

This September, we're hitting pause on the takeaways thanks to HelloFresh. HelloFresh makes dinner time an enjoyable, stress-free experience from start to finish. Their pre-measured ingredients get delivered to your door every week and they come with step-by-step instructions for delicious (and kid-approved!) recipes.

There are so many tasty meals to choose from, and if you're looking to kick your weekend off with something delicious, we've got just the recipe. You can learn more about how HelloFresh works right here.

HelloFresh is currently giving HerFamily readers an exclusive offer of 50% off your first box if you use the code HER50 at checkout. Follow the link here.

Soy and Scallion Pork Noodles with Pak Choi and Coriander

Ingredients included in your HelloFresh delivery:

• 240g of pork mince
• 2 sachets of ketjap manis
• 300g of udon noodles
• 1 unit of pak choi
• 2 units of scallions
• 1 unit of chilli
• 1 sachet of soy sauce
• 5g of coriander
• 1 unit of onion
• 2 units of garlic

Ingredients not included in your delivery:

• Salt, pepper, water and oil to taste

Method:

1. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed and finely chop. Trim and thinly slice the scallion. Trim the pak choi then chop widthways into small pieces.
2. Place a large pan over high heat with a drizzle of oil. Once hot, fry the pork mince until browned, 5-6 mins. Break it up with a spoon as it cooks. IMPORTANT: Wash hands and equipment after handling raw meat. Pork is cooked when no longer pink in the middle. When the pork is cooked, add the onion, garlic, scallion and chilli (use less if you don't like spice). Cook until the veg is softened, 2-3 mins.
3. Add the pak choi to the pan. Stir-fry until just softened, 3-4 mins.
4. Stir in the ketjap manis and soy sauce and allow to warm through. Season to taste with salt and pepper. Roughly chop the coriander (stalks and all). Add a splash of water if you feel the sauce is too thick.
5. Carefully separate the noodles by hand and add them to the pan. Gently toss to coat in the sauce and warm through, 1-2 mins.
6. Share the noodles between bowls. Garnish with the chopped coriander.