with Stir-Fried Green Pepper
These Superfast Asian-Spiced Pork Noodles are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!
Allergens
Utensils
Tags
Egg Noodle Nest
2
British Pork Mince
240
Thai Style Spice Mix
1
Green Pepper
1
Spring Onion
2
Coriander
1
Lime
0.5
Ketjap Manis
50
Rice Vinegar
15
Honey
15
a) Fill and boil your kettle.
b) Pop the noodles into a saucepan. Cover with boiling water and cook on medium heat until tender, 4 mins.
c) When cooked, drain into a colander and run under cold water to stop the noodles cooking further.
a) Meanwhile, heat a splash of oil in a large frying pan over high heat.
b) Add the pork and sprinkle on the Thai style spice blend (be careful it's spicy - add less if you're not a fan of heat).
c) Cook until browned, breaking it up with a wooden spoon as it cooks, 5-6 mins. IMPORTANT: Wash your hands after handling raw meat.
a) While the pork is cooking, halve the pepper and remove the core and seeds. Slice into thin strips.
b) Trim and thinly slice the spring onion.
c) Roughly chop the coriander (stalks and all). Halve the lime.
d) Add the green pepper to the pork and cook until softened, 3-4 mins. IMPORTANT: The pork is cooked when no longer pink in the middle.
a) Mix the ketjap manis with the rice vinegar and honey in a bowl. Squeeze in the lime juice.
b) Add the spring onions to the pan and pour the sauce onto the pork.
c) Bring to a simmer. Bubble for 2 mins.
a) Stir the cooked noodles and half the coriander into the pork.
b) Stir to coat the noodles and cook until everything is piping hot.
a) Share the noodles between your bowls and finish with a sprinkle of remaining coriander. Enjoy!
435
kcal
Energy (kcal)
1820
kJ
Energy (kJ)
17
g
Fat
6
g
of which saturates
44
g
Carbohydrate
23
g
of which sugars
26
g
Protein
1.96
g
Salt
with Stir-Fried Pepper, Carrot and Sesame Seeds
