with Stir Fried Green Pepper
.
Allergens
Tags
Honey
15
Thai Style Spice Mix
0.5
Spring Onion
2
Rice Vinegar
15
Egg Noodle Nest
2
Lime
0.5
British Pork Mince
240
Green Pepper
1
Ketjap Manis
50
Coriander
1
a) Fill and boil your kettle. b) Pop the noodles in a saucepan. Cover with boiling water and cook on medium heat until tender, 4 mins. c) When cooked, drain in 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 spice (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.
a) While the pork is cooking, halve the pepper and remove the core and seeds. Slice into thin strips. b) Trim the spring onions then slice thinly. 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.
a) Mix the Ketjap Manis with the rice vinegar and honey together 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!
666
kcal
Energy (kcal)
2787
kJ
Energy (kJ)
27
g
Fat
10
g
of which saturates
75
g
Carbohydrate
26
g
of which sugars
33
g
Protein
1.98
g
Salt
with Stir-Fried Pepper, Carrot and Sesame Seeds
