Asian Spiced Pork Dinner
to Asian Style Pork Rice Bowl Lunch
Quicker than it takes to find the takeaway menu, you’ll be sitting down to this tasty noodle dish. Pork mince stir-fried with our special Thai spice blend, fresh spring onions and crunchy green pepper. Ketjap Manis, an Indonesian sweet soy sauce and fresh coriander give this dish a truly authentic eastern flavour before it’s all tossed together with egg noodles. Just add chopsticks.
The Nutritional Values for the dinner portion are as follows; Serving Size: 332g KJ: 2424 Kcal: 579 Fat: 18g Sat Fat: 6g Carb: 75g Sugar: 26g Protein: 31g Salt: 1.96g
The Nutritional Values for the lunch portion are as follows: Serving Size: 402g KJ: 2603 Kcal: 622 Fat: 31g Sat Fat: 11g Carb: 56g Sugar: 25g Protein: 29g Salt: 1.65g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
2 pack(s)
Egg Noodle Nest
(ContainsEgg, Cereals containing Gluten)480 grams
Pork Mince
1 sachet
Thai Style Spice Blend
(ContainsSesame)2 unit(s)
Green Pepper
2 unit(s)
Spring Onion
1 bunch(es)
Coriander
1 unit(s)
Lime
4 sachet
Ketjap Manis
(ContainsSoya)2 sachet
Rice Vinegar
2 sachet
Honey
1 grams
Salted Peanuts
(ContainsPeanuts)1 pack(s)
Coconut Chilli Lemongrass Steamed Basmati Rice
(ContainsMustard)
Bring a saucepan of water up to the boil with 1/4 tsp salt for the noodles. When boiling, add the noodles and cook until tender, 4 mins. Drain in a sieve. TIP: Run the noodles under cold water to stop them sticking together.
Meanwhile, heat a splash of oil in a large frying pan over high heat. Add the pork and sprinkle on the Thai seasoning (be careful it's spicy! Add less if you're not a fan of heat). Cook until browned, breaking it up with a wooden spoon as it cooks, 6-7 mins.
Whilst the pork is cooking, halve the pepper and remove the core and seeds. Slice into thin strips. Trim the spring onions then slice thinly. Roughly chop the coriander (stalks and all). Halve the lime. Once browned, add the green pepper to the pork and cook until softened, 5-6 mins, stir every couple of mins.
Mix the ketjap manis with the rice vinegar and honey together in a bowl. Squeeze in the lime juice. Once the pepper has softened, add the spring onions to the pan and pour the sauce onto the pork. Bring to a simmer. Bubble for 2 mins.
Stir half of the coriander into the pork mixture. Transfer 2 portions of the pork mixture to a bowl and set aside to cool (this will be for your lunch). Drain the noodles and add them to the pork mixture in the pan, stir to coat. Cook until piping hot, 1-2 mins. Share the noodles between your bowls and finish with a sprinkle of remaining coriander. Enjoy!
When you've finished your dinner and the pork in the bowl has cooled, squeeze the rice pouch to break up the rice and divide between your lunch containers. Divide the reserved pork mixture between each container and top with the peanuts. Refrigerate and enjoy reheated in the microwave until piping hot or straight from the fridge.