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
Cereals containing gluten
Wheat
Soya
Utensils
Sieve
Tags
Family Friendly
Everyday Favourites
Protein Rich
Quick
Ingredients
Lime
0.5 unit(s)
Ketjap Manis
2 sachet(s)
Honey
1 sachet(s)
Thai Style Spice Mix
1 sachet(s)
Scallion
2 unit(s)
Soy Sauce
1 sachet(s)
Udon Noodles
440 grams
Irish Pork Mince
240 grams
Carrot
1 unit(s)
Pak Choi
1 unit(s)
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Preparation
1
Boil a large pot of water for the noodles.
Add the noodles and cook until warmed through, 1-2 mins.
Once cooked, drain in a sieve 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.
2
Meanwhile, place a large pan over high heat with a drizzle of oil.
Add the mince and sprinkle over the Thai spice mix.
Fry until browned, breaking it up as it cooks, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince.
3
Trim the pak choi then thinly slice widthways.
Trim and thinly slice the scallion.
Quarter the lime. Trim and grate the carrot.
Add the pak choi to the pan and cook until softened, 3-4 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.
4
Squeeze in the juice of two lime wedges (per 2P).
Add half the scallion to the pan along with the grated carrot, ketjap manis and soy sauce.
Simmer for 1-2 mins.
Add a splash of water if you feel the sauce is too thick.
5
Add the drained noodlesto the mince.
Cook, stirring, until the noodles are coated and everything is piping hot, 1-2 mins.
Taste and season with salt and pepper.
Stir the honey through the noodles.
TIP: If the honey has hardened pop the sachet in a bowl of hot water for 1 min.
6
Share the noodles between your bowls.
Finish with a sprinkling of the remaining scallion.
