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Speedy Thai Inspired Pork Noodles
Speedy Thai Inspired Pork Noodles

Speedy Thai Inspired Pork Noodles

with Stir-Fried Pepper and Carrot Ribbons

On the table in less than 25 minutes, these Speedy Thai Inspired Pork Noodles have it all. Thai spices, ketjap manis and honey turn pork mince into a tasty topping for egg noodles.

Tags:
Medium Spice
Family Friendly
Customer Favourite
Allergens:
Wheat
Cereals containing gluten
Egg
Soya
Sesame

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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

1 unit(s)

Green Pepper

(May contain traces of: Celery)

240 grams

British Pork Mince

1 sachet(s)

Thai Style Spice Mix

½ unit(s)

Lime

1 unit(s)

Carrot

50 grams

Ketjap Manis

(Contains: Soya)

15 grams

Honey

20 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

Not included in your delivery

2 tbsp

Tomato Ketchup

Nutritional information

Energy (kJ)3062 kJ
Energy (kcal)732 kcal
Fat29.1 g
of which saturates10.5 g
Carbohydrate82 g
of which sugars31 g
Dietary Fibre7.5 g
Protein34.4 g
Salt4.45 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Medium Saucepan
Kettle
Pan
Bowl
Peeler

Instructions

Cook the Noodles
1

a) Boil a full kettle.

b) Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil.

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

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

Pork and Pepper Time
2

a) Meanwhile, halve the green pepper and discard the core and seeds. Slice into thin strips.

b) Heat a drizzle of oil in large frying pan on high heat.

c) Once hot, add the pork and sliced pepper, then sprinkle over the Thai style spice mix (add less if you'd prefer things milder).

d) Fry until the mince is browned and the pepper has softened, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Finish the Prep
3

a) Meanwhile, cut the lime (see ingredients for amount) into wedges.

b) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

c) In a small bowl, combine the ketjap manis, honey, soy and ketchup (see pantry for amount). Add a good squeeze of lime juice from a lime wedge and mix well. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Add the Sauce
4

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

b) Add the sauce and carrot ribbons to the mince.

c) Simmer until the sauce has thickened, 1-2 mins.

Finish Up
5

a) Add the cooked noodles to the mince.

b) Stir to coat the noodles in the sauce and cook until everything's piping hot, 1 min.

c) Add a splash of water if you feel it needs it. 

Serve
6

a) Share the Thai inspired pork noodles between your bowls.

b) Sprinkle over the sesame seeds.

c) Serve with any remaining lime wedges for squeezing over.

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