with Carrot Ribbons and Mangetout
This Thai Inspired Pork and Noodle Stir-Fry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Allergens
Utensils
Tags
Mangetout
80
Carrot
1
Garlic Clove
2
British Pork Mince
240
Egg Noodle Nest
2
Red Thai Style Paste
50
Ketjap Manis
50
Sugar for the Sauce
0.5
Water for the Sauce
50
a) Halve the mangetout.
b) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
c) Peel and grate the garlic (or use a garlic press).
a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The pork is cooked when no longer pink in the middle.
a) While the pork browns, bring a large saucepan of water to the boil with 1/4 tsp salt.
b) When boiling, add the noodles to the water and bring back to the boil. Cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Once the pork has browned, add the mangetout, red Thai style paste and garlic to the pan.
b) Stir-fry until fragrant, 1 min.
a) Add the cooked noodles, carrot ribbons, ketjap manis, sugar and water for the sauce (see pantry for both amounts) to the pan. Stir together until well combined and piping hot, then remove from the heat.
b) Taste and season with salt and pepper if needed.
a) When ready, share the pork noodles between your bowls.
Enjoy!
3028
kJ
Energy (kJ)
724
kcal
Energy (kcal)
31.7
g
Fat
10.2
g
of which saturates
74.5
g
Carbohydrate
22.8
g
of which sugars
34.7
g
Protein
3.75
g
Salt
with Carrot Ribbons, Young Pea Pods and Sesame Seeds
with Carrot and Young Pea Pods
with Carrot Ribbons, Young Pea Pods and Sesame Seeds
with Carrot and Young Pea Pods
