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
Thai Style Spice Mix
1
Spring Onion
2
Rice Vinegar
15
Egg Noodle Nest
2
Lime
0.5
British Pork Mince
240
Green Pepper
1
Ketjap Manis
50
a) Fill and boil your kettle.
b) Pour the boiling water into a large saucepan on medium heat.
c) Add the noodles to the water and bring back to the boil. 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) Cook 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 is cooking, 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) Stir 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!
566
kcal
Energy (kcal)
2366
kJ
Energy (kJ)
17.9
g
Fat
6.3
g
of which saturates
69.1
g
Carbohydrate
18.6
g
of which sugars
31.5
g
Protein
2.67
g
Salt
with Stir-Fried Pepper, Carrot and Sesame Seeds
