Air Fryer Thai Larb Inspired Pork Noodles
with Tenderstem® Broccoli, Spring Onion and Carrot
- Wheat
- Cereals containing gluten
- Egg
- Soya
You asked, we heard you. This recipe is perfectly designed to be cooked in your air fryer. Cook the pork mince and veg in the air fryer, then all you need to do is cook the noodles and make the sauce. You're set for a fabulous dinner!
Ingredients
1 unit(s)
Carrot
80 grams
Tenderstem® Broccoli
2 unit(s)
Garlic Clove
1 unit(s)
Spring Onion
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
240 grams
British Pork Mince
30 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
40 grams
Ketjap Manis
(Contains: Soya)
1 sachet(s)
Thai Style Spice Mix
50 grams
Red Thai Style Paste
Not included in your delivery
2 tbsp
Honey
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Trim and halve the carrot lengthways (no need to peel). Slice widthways into ½ cm thick half moons. Cut the Tenderstem® broccoli into thirds.
Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.
Place the Tenderstem® and carrot into your air fryer basket. Drizzle with oil, season with salt and pepper, then shake and toss to coat. Spread out in a single layer.
Air fry the veg at 200°C until golden, 8-10 mins. Give the basket a shake halfway through.
Meanwhile, boil a full kettle.
Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil. Add the noodles and cook until tender, 4 mins.
Once the noodles are cooked, drain in a sieve and run under cold water to stop them sticking together.
In a medium bowl, mix the pork mince with a third of the soy sauce, half the ketjap, the Thai style spice mix and half the honey (see pantry for amount).
Season with salt and pepper.
Once the veg has finished cooking, remove from the air fryer. Crumble the pork mince into small pieces and scatter across the air fryer basket.
Drizzle with oil and air fry at 200°C until browned on the outside, crispy and cooked through, 8-10 mins.
Give the basket a shake halfway through. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Return the (now empty) noodle saucepan to medium-high heat with a drizzle of oil.
Add the garlic, white part of the spring onion and red Thai style paste and fry until fragrant, 2 mins.
Stir in the remaining soy sauce, remaining ketjap, remaining honey and the water for the sauce (see pantry for both amounts). Simmer until thickened, 2-3 mins. Season with salt and pepper.
Stir the cooked noodles and air fried veg into the sauce.
Share the noodle stir-fry between your serving bowls.
Top with the larb inspired pork and sprinkle over the remaining spring onion to finish.
