HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPan Fried Pork
Pan-Fried Pork

Pan-Fried Pork

with Nutty Noodle Soup

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This warming and hearty Pork and Coconut Noodle Soup is bursting full of flavours and makes the perfect dinner night option, from HelloFresh.

Allergens:PeanutEggCereals 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 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Spring Onion

½ unit(s)


1 clove


½ unit(s)

Red Pepper

½ unit(s)


2 unit(s)

Pork Loin Fillet

5 pot(s)

Red Thai Style Paste

1 tin(s)

Coconut Milk

½ sachet

Chicken Stock Powder

½ sachet

Peanut Butter


2 unit(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

Not included in your delivery

1 tbsp

Olive Oil

400 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2908 kJ
Energy (kcal)695 kcal
Fat36.0 g
of which saturates22.0 g
Carbohydrate57 g
of which sugars9.0 g
Protein37 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Large Bowl
Aluminum Foil
Frying Pan
Instructionsarrow up iconarrow up icon
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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!