with Carrot and Young Pea Pods
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Easy Peasy Thai Inspired Pork Noodle Stir-Fry will be on your table in less than 15 minutes.
Allergens
Utensils
Tags
Carrot
1 unit(s)
British Pork Mince
240 grams
Young Pea Pods
80 grams
Thai Style Spice Mix
1 sachet(s)
Red Thai Style Paste
50 grams
Egg Noodle Nest
125 grams
Ketjap Manis
40 grams
Sugar for the Sauce
0.5 tsp
Water for the Sauce
50 milliliter(s)
- Boil a full kettle.
- Meanwhile, trim and halve the carrot. Slice into ½ cm pieces.
- Heat a frying pan on high heat (no oil).
- Once hot, fry the pork mince and carrot, 6-8 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Add the pea pods, Thai style spice mix and red Thai style paste to the pork. Stir-fry, 1 min.
- Meanwhile, pour the boiled water into a saucepan with ½ tsp salt on high heat.
- Boil the noodles, 4 mins.
- Once cooked, drain and run under cold water.
- Add the noodles, ketjap, sugar and water (see pantry for both). Stir together. Remove from the heat.
- Taste and season with salt and pepper if needed.
- Serve in bowls.
2939
kJ
Energy (kJ)
702
kcal
Energy (kcal)
31.6
g
Fat
10.4
g
of which saturates
71.2
g
Carbohydrate
22.1
g
of which sugars
8.6
g
Dietary Fibre
33.5
g
Protein
3.21
g
Salt
with Carrot and Young Pea Pods
with Carrot and Young Pea Pods
with Carrot Ribbons, Young Pea Pods and Sesame Seeds
with Carrot Ribbons, Young Pea Pods and Sesame Seeds
