with Stir Fried Green Pepper
Quicker than it takes to find the takeaway menu, you’ll be sitting down to this tasty noodle dish. Pork mince stir-fried with our special Thai spice blend, fresh spring onions and crunchy green pepper. Ketjap manis, an Indonesian sweet soy sauce and fresh coriander give this dish a truly authentic eastern flavour before it’s all tossed together with egg noodles. Just add chopstix.
Allergens
Utensils
Tags
Thai Style Spice Mix
0.5
Spring Onion
2
Rice Vinegar
15
Egg Noodle Nest
2
Lime
1
British Pork Mince
240
Green Pepper
1
Ketjap Manis
75
Coriander
1
Fill and boil your kettle. Pop the noodles in a saucepan. Cover with boiling water and cook on medium heat until tender, 4 mins. When cooked, drain in a colander and run under cold water to stop the noodles cooking further.
Meanwhile, heat a splash of oil in a large frying pan over high heat. Add the pork and sprinkle on the Thai spice (Be careful it's spicy! Add less if you're not a fan of heat). Cook until browned, breaking it up with a wooden spoon as it cooks, 5-6 mins.
While the pork is cooking, halve the pepper and remove the core and seeds. Slice into thin strips. Trim the spring onions then slice thinly. Roughly chop the coriander (stalks and all). Halve the lime. Add the green pepper to the pork and cook until softened, 3-4 mins.
Mix the Ketjap Manis with the rice vinegar and honey together in a bowl. Squeeze in the lime juice. Add the spring onions to the pan and pour the sauce onto the pork. Bring to a simmer. Bubble for 2 mins.
Stir the cooked noodles and half the coriander into the pork. Stir to coat the noodles and cook until everything is piping hot.
Share the noodles between your bowls and finish with a sprinkle of remaining coriander. Enjoy!
680
kcal
Energy (kcal)
2845
kJ
Energy (kJ)
28
g
Fat
10
g
of which saturates
80
g
Carbohydrate
28
g
of which sugars
33
g
Protein
2.35
g
Salt
with Stir-Fried Pepper, Carrot and Sesame Seeds
