One-Pan Pork, Mushroom and Egg Noodle Skillet

A comforting one-pan meal with savoury ground pork, mushrooms, peas and tender egg noodles in a lightly mustardy broth. Easy to portion for satisfying weekday lunches.

One-Pan Pork, Mushroom and Egg Noodle Skillet
Prep time
10 min
Cook time
20 min
Yield
1 serving

Ingredients

  • 1 g Black Pepper
  • 5 g Canola Oil
  • 320 g Chicken broth
  • 12 g Dijon mustard
  • 1 g Dried Thyme
  • 75 g Egg noodles
  • 70 g frozen peas
  • 150 g Ground pork
  • 2 g Salt
  • 120 g White Mushroom
  • 60 g Yellow Onion

Instructions

  1. Slice the mushrooms and finely chop the onion.
  2. Heat the canola oil in a large deep skillet over medium-high heat. Add the ground pork and cook for 5 to 6 minutes, breaking it apart, until browned.
  3. Add the onion, mushrooms, thyme, salt and black pepper. Cook for 4 minutes, stirring often, until the mushrooms begin to soften.
  4. Stir in the Dijon mustard and chicken broth. Bring the mixture to a boil.
  5. Add the egg noodles, reduce the heat to medium-low and cover. Simmer for 8 to 10 minutes, stirring once or twice, until the noodles are tender and most of the broth is absorbed.
  6. Stir in the frozen peas and cook uncovered for 2 minutes. Let stand for 3 minutes before portioning into meal-prep containers.