Indonesian Inspired Pork Noodles
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Indonesian Inspired Pork Noodles

Indonesian Inspired Pork Noodles

with Stir-Fried Pepper, Pak Choi, Lime and Peanuts

Looking for a quick and tasty midweek dinner option? Try cooking up our Indonesian Inspired Pork Noodles in just 20-25 minutes for a delicious and speedy meal.

Family Friendly
Cereals containing gluten

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.

Preparation Time25 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Bell Pepper

(May contain Celery)

1 unit(s)

Pak Choi

240 grams

British Pork Mince

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

1 sachet(s)

Indonesian Style Spice Mix

50 grams

Ketjap Manis

(Contains Soya)

15 milliliter(s)

Rice Vinegar

15 grams


25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

½ unit(s)


Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3183 kJ
Energy (kcal)761 kcal
Fat34.3 g
of which saturates11.3 g
Carbohydrate76.7 g
of which sugars26.9 g
Protein37.1 g
Salt3.18 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Frying Pan
Medium Saucepan
Rolling Pin


Fry the Pork

a) Boil a full kettle.

b) Halve the bell pepper and remove the core and seeds. Slice into thin strips. Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

c) Heat a large frying pan on medium-high heat (no oil). Once hot, add the pork mince and sliced pepper. Fry until browned and tender, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

Cook the Noodles

a) Meanwhile, pour the boiled water into a medium saucepan with 1/4 tsp salt on high heat.

b) Add the noodles and cook until tender, 4 mins. 

c) Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

Add the Flavour

a) Once the mince is cooked, drain and discard any excess fat. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Add the Indonesian style spice mix and pak choi. Cook until fragrant, 1 min.

c) Stir in the ketjap manis, rice vinegar, honey and water for the sauce (see pantry for amount). Bring to the boil, then simmer, 3-4 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Finish the Prep

a) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

b) Halve the lime (see ingredients for amount).

Combine and Stir

a) When the sauce has thickened, add the cooked noodles, a good squeeze of lime juice and half the peanuts to the pan.

b) Stir to coat the noodles in the sauce and cook until piping hot, 1-2 mins.

c) Taste and season with salt and pepper if needed. Add a splash more water if the noodles look a little dry.


a) Share the pork noodles between your bowls.

b) Finish with a sprinkle of the remaining peanuts for those who'd like them.