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
Green Pepper
1
Spring Onion
1
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) Add the noodles to the water and cook until tender, 4 mins.
d) Once cooked, drain in a colander. TIP: Run the noodles 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 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 green 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) Stir the cooked noodles into the pork.
b) Combine well to coat the noodles in the sauce and cook until everything is piping hot, 1-2 mins.
a) Share the pork noodles between your bowls.
b) Enjoy!
657
kcal
Energy (kcal)
2748
kJ
Energy (kJ)
27.3
g
Fat
9.9
g
of which saturates
69
g
Carbohydrate
18.5
g
of which sugars
33.3
g
Protein
2.7
g
Salt
with Stir-Fried Pepper, Carrot and Sesame Seeds
