with Carrot and Sugar Snaps
Looking for a quick and tasty midweek dinner option? Try cooking up our Thai Inspired Pork and Noodle Stir-Fry in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Carrot
1 unit(s)
British Pork Mince
240 grams
Sugar Snap Peas
80 grams
Red Thai Style Paste
50 grams
Egg Noodle Nest
125 grams
Ketjap Manis
50 grams
Sugar for the Sauce
0.5 tsp
Water for the Sauce
50 milliliter(s)
- Boil a full kettle.
- Meanwhile, trim and halve the carrot. Slice into 1cm pieces.
- Heat a frying pan on high heat (no oil).
- Once hot, fry the pork mince and carrot, 5-6 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Next, add the sugar snaps and red Thai style paste to the pork. Stir-fry, 1 min.
- Meanwhile, pour the boiled into a saucepan with 1/4 tsp salt on high heat.
- Boil the noodles, 4 mins.
- Once cooked, drain and run under cold water.
- Add the noodles, ketjap manis, sugar and water for the sauce (see pantry for both). Stir together, then remove from the heat.
- Taste and season with salt and pepper if needed.
- Serve in bowls.
Enjoy!
3001
kJ
Energy (kJ)
717
kcal
Energy (kcal)
31.6
g
Fat
10.4
g
of which saturates
74
g
Carbohydrate
23.1
g
of which sugars
34.2
g
Protein
3.92
g
Salt
with Carrot Ribbons, Young Pea Pods and Sesame Seeds
with Carrot and Young Pea Pods
with Carrot and Young Pea Pods
with Carrot Ribbons, Young Pea Pods and Sesame Seeds
