Quick Indonesian Inspired Pork Noodles

Name: Quick Indonesian Inspired Pork Noodles with Stir-Fried Pepper, Carrot and Spring Onion
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit(s) Bell Pepper; 1 unit(s) Carrot; 2 unit(s) Garlic Clove**; 240 grams British Pork Mince; 125 grams Egg Noodle Nest; 1 unit(s) Spring Onion; 15 grams Ginger Puree; 1 sachet(s) Indonesian Style Spice Mix; 50 grams Ketjap Manis; 15 milliliter(s) Soy Sauce; 15 grams Honey; 50 milliliter(s) Water for the Sauce

with Stir-Fried Pepper, Carrot and Spring Onion

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On the table in less than 25 minutes, these Quick Indonesian Inspired Pork Noodles are quick but still full of flavour. Peanuts and fragrant Indonesian style spices make for a delicious dinner that suits everyone's tastes.

Tags:

Family Friendly

Allergens:

Egg

•Cereals containing gluten

•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.

Total25 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

1 unit(s)

Carrot

2 unit(s)

Garlic Clove**

240 grams

British Pork Mince

125 grams

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

1 unit(s)

Spring Onion

15 grams

Ginger Puree

1 sachet(s)

Indonesian Style Spice Mix

50 grams

Ketjap Manis

(Contains: Soya)

15 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

15 grams

Honey

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3018 kJ

Energy (kcal)721 kcal

Fat27.9 g

of which saturates10.2 g

Carbohydrate82.2 g

of which sugars29.2 g

Dietary Fibre7.7 g

Protein34.9 g

Salt4.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Kettle

•Knife

•Large Frying Pan

•Sieve

•Medium Saucepan

•Rolling Pin

Instructions

a) Boil a full kettle.

b) Halve the bell pepper and remove the core and seeds. Slice into thin strips. Trim and halve the carrot, then halve lengthways (no need to peel). Slice widthways into 0.5cm thick pieces. Peel and grate the garlic (or use a garlic press).

c) Heat a large frying pan on medium-high heat with a drizzle of oil.

d) Once hot, add the pork mince, carrot and sliced pepper. Fry until browned and tender, 7-8 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) Meanwhile, pour the boiled water into a medium saucepan with 0.5 tsp salt on high heat.

b) Add the noodles and cook until tender, 4 mins. Meanwhile, trim and thinly slice the spring onion.

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

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 ginger puree, Indonesian style spice mix and garlic and cook until fragrant, 1 min.

a) Stir in the ketjap manis, soy, honey and water for the sauce (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Bring to the boil, then simmer, 3-4 mins.