with Stir-Fried Green Pepper
Looking for a quick and tasty midweek dinner option? Try cooking up our Superfast Thai Inspired Pork Noodles in just 20 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Egg Noodle Nest
2
British Pork Mince
240
Thai Style Spice Mix
1
Bell Pepper
1
Spring Onion
2
Lime
0.5
Ketjap Manis
50
Rice Vinegar
15
a) Fill and boil your kettle.
b) Pour the boiled water into a large saucepan on medium heat.
c) Once boiling, add the noodles to the water and cook until tender, 4 mins.
d) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Meanwhile, heat a large frying pan on high heat (no oil).
b) Once hot, add the pork and sprinkle on the Thai style spice blend (add less if you'd prefer things milder).
c) Fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) While the pork cooks, halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Trim and thinly slice the spring onion.
c) Halve the lime.
d) Once browned, drain and discard any excess fat from the pork. Add the sliced pepper to the pan and cook until softened, 3-4 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) In a small bowl, combine the ketjap manis and rice vinegar. Squeeze in some lime juice.
b) Add the spring onions and sauce to the pan.
c) Bring to a simmer and bubble for 2 mins.
a) Add the cooked noodles to the spicy pork.
b) Stir to coat the noodles in the sauce and cook until everything's piping hot, 1-2 mins.
a) Share the pork noodles between your bowls.
b) Enjoy!
2779
kJ
Energy (kJ)
664
kcal
Energy (kcal)
27.5
g
Fat
9.9
g
of which saturates
71.2
g
Carbohydrate
19.5
g
of which sugars
33.5
g
Protein
5.7
g
Salt
with Stir-Fried Pepper, Carrot and Sesame Seeds
