with Stir-Fried Green Pepper
These delicious Superfast Thai Inspired Pork Noodles have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Allergens
Utensils
Tags
Egg Noodle Nest
2
British Pork Mince
240
Thai Style Spice Mix
1
Green Pepper
1
Spring Onion
2
Lime
0.5
Ketjap Manis
50
Rice Vinegar
15
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 drizzle of oil in a large frying pan on high heat.
b) When the oil is hot, add the pork and sprinkle on the Thai style spice blend (add less if you don't like heat).
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. Enjoy!
671
kcal
Energy (kcal)
2809
kJ
Energy (kJ)
28.3
g
Fat
10.3
g
of which saturates
69.1
g
Carbohydrate
18.8
g
of which sugars
34.4
g
Protein
2.78
g
Salt
with Stir-Fried Pepper, Carrot and Sesame Seeds
with Green Beans, Roast Potatoes and Yoghurt Drizzle
