Pan-Fried Pork
with Nutty Noodle Soup
This warming and hearty Pork and Coconut Noodle Soup is bursting full of flavours and makes the perfect dinner night option, from HelloFresh.
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.
Ingredients
2
Spring Onion
½
Ginger
½
Garlic Clove
½
Bell Pepper
½
Lime
2
Pork Loin Steaks
½
Red Thai Style Paste
200
Coconut Milk
½
Chicken Stock Powder
½
Peanut Butter
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
Not included in your delivery
1
Olive Oil
400
Water
Nutritional information
Utensils
Instructions
Trim the spring onion. Finely chop both the white and green parts of the spring onion but keep them separate. Peel and grate the ginger. Peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Slice into thin strips, then chop the strips in half widthways. Zest and halve the lime.
Put the lime zest in a mixing bowl with the olive oil (see ingredient list for amount), and a large pinch of salt and pepper. Stir together then add the pork steaks to the bowl and mix so they are coated in the mixture. Leave to the side.
Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the red pepper and cook until slightly softened, stirring occasionally, 3 mins. Add the spring onion whites, ginger, garlic and red Thai curry paste (add less if you don't like spice… it's quite hot). Stir and cook for 2 more mins, then pour in the coconut milk and water (see ingredients for amount). Stir in the stock powder and peanut butter.
Bring the coconut mixture to the boil, then reduce the heat and simmer for 10 mins. Meanwhile, heat a frying pan on medium-high heat. Once your pan is hot, lay in the pork steaks and cook for 4-5 mins on each side. IMPORTANT: The pork is cooked when it is no longer pink in the middle. Once cooked, remove the pork to a chopping board and cover with foil. Leave to rest for a few mins.
Once the coconut mixture has been cooking for 10 mins, add in the noodles and bring back to a simmer. Stir to make sure they aren't clumping together, then simmer until the noodles are cooked, 4-5 mins. Remove from the heat. Squeeze half the lime juice into the soup, stir, taste and add more lime juice if you like things limey! Add salt and pepper if needed.
Slice the pork steaks into as thin strips as you can manage. Ladle the coconut noodle soup into bowls and top with the pork slices and the spring onion greens. Enjoy!
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