Easy Peasy Thai Inspired Pork Noodle Stir-Fry
with Carrot and Young Pea Pods
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Easy Peasy Thai Inspired Pork Noodle Stir-Fry will be on your table in less than 15 minutes.
Allergens:
Wheat
•Cereals containing gluten
•Egg
•Soya
The quantities provided above are averages only.
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 war 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.
Total15 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
1 unit(s)
Carrot
240 grams
British Pork Mince
80 grams
Young Pea Pods
1 sachet(s)
Thai Style Spice Blend
50 grams
Red Thai Style Paste
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
50 grams
Ketjap Manis
(Contains: Soya)
Not included in your delivery
½ tsp
Sugar for the Sauce
50 milliliter(s)
Water for the Sauce
Utensils
•Medium Pan
•Pan
•Medium Saucepan
•Colander
Instructions
1
- Boil a full kettle.
- Meanwhile, trim and halve the carrot. Slice into 1/2 cm pieces.
2
- Heat a frying pan on high heat (no oil).
- Once hot, fry the pork mince and carrot, 6-8 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Next, add the sugar snaps, Thai style spice blend and red Thai style paste to the pork. Stir-fry, 1 min.
3
- Meanwhile, pour the boiled into a saucepan with 0.5 tsp salt on high heat.
- Boil the noodles, 4 mins.
- Once cooked, drain and run under cold water.
4
- Add the noodles, ketjap, sugar and water (see pantry for both). Stir together, then remove from the heat.
- Taste and season with salt and pepper if needed.
- Serve in bowls.
Enjoy!
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