with scallion and bell peppers
The pork mince in this recipe is seasoned with a beautiful blend of Thai-inspired spices. You might pick out hints of lemongrass, galangal powder and kafir lime leaves as you tuck into this tasty noodle dish.
Allergens
Utensils
Tags
Irish Pork Mince
250 grams
Lime
0.5 unit(s)
Ketjap Manis
2 sachet(s)
Honey
1 sachet(s)
Thai Style Spice Mix
1 sachet(s)
Bell Pepper
2 unit(s)
Scallion
2 unit(s)
Soy Sauce
1 sachet(s)
Udon Noodles
300 grams
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
- Boil a large pot of water for the udon noodles.
- Add the noodles and cook until warmed through, 1-2 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, place a large pan over high heat with a drizzle of oil.
- Add the pork and sprinkle on the Thai style spice mix.
- Fry until browned, breaking it up with a spoon as it cooks, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince.
- While the pork cooks, halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Trim and thinly slice the scallion.
- Halve the lime.
- Add the pepper to the pan and cook until softened, 3-4 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.
- Squeeze in the juice of half the lime (double for 4p).
- Add half the scallion to the pan along with the ketjap manis, soy sauce and honey
- Simmer for 2 mins. Add a splash of water if you feel the sauce is too thick.
TIP: If the honey has hardened pop the sachet in a bowl of hot water for 1 min.
- Add the cooked noodles to the pork.
- Stir to coat the noodles and cook until everything is piping hot.
- Season to taste with salt and pepper.
- Share the noodles between your bowls.
- Finish with a sprinkle of the remaining scallion.
2346
kJ
Energy (kJ)
561
kcal
Energy (kcal)
16.6
g
Fat
5.8
g
of which saturates
68.5
g
Carbohydrate
22
g
of which sugars
0
g
Dietary Fiber
34.5
g
Protein
0
mg
Cholesterol
3.67
g
Salt
