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Spiced Pork Noodles

Spiced Pork Noodles

with Stir-Fried Pepper, Lime and Peanuts

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

Tags:
Rapid
Family Friendly
Allergens:
Egg
Gluten
Jordnødder
Soja

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 15 minutes
DifficultyMedium

Ingredients

serving amount

2

Egg Noodle Nest

(Contains: Egg, Gluten)

240

British Pork Mince

1

Indonesian Style Spice Mix

1

Bell Pepper

(May contain traces of: Sellerie)

2

Spring Onion

25

Salted Peanuts

(Contains: Jordnødder May contain traces of: Schalenfrüchte)

½

Lime

50

Ketjap Manis

(Contains: Soja)

15

Rice Vinegar

15

Honey

Not included in your delivery

50

Water for the Sauce

Nutritional information

Energy (kJ)3205 kJ
Energy (kcal)766 kcal
Fat34.3 g
of which saturates11.1 g
Carbohydrate78.6 g
of which sugars26 g
Protein36.7 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Medium Saucepan
Kettle
Large Frying Pan
Rolling Pin
Small Bowl

Instructions

Cook the Noodles
1

a) Fill and boil your kettle.

b) Pour the boiled water into a medium saucepan with 1/4 tsp salt on high heat.

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. 

Fry and Spice the Pork
2

a) Meanwhile, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the pork mince and sprinkle over the Indonesian style spice mix (add less if you'd prefer things milder).

c) Fry the mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

Prep Time
3

a) While the pork cooks, halve the pepper and remove the core and seeds. Slice into thin strips.

b) Trim and thinly slice the spring onions.

c) Crush the peanuts in the unopened sachet using a rolling pin. Halve the lime.

d) Once the mince is cooked, drain and discard any excess fat. Add the pepper and cook until softened, 3-4 mins.

Sauce Things Up
4

a) Meanwhile, in a small bowl, mix the ketjap manis with the rice vinegar, honey and water for the sauce (see pantry for amount). Squeeze in the lime juice, then combine well. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Add the spring onions and sauce mixture to your stir-fry, then bring to the boil.

c) Bubble until thickened and glossy, 2-3 mins.

Combine and Stir
5

a) When the sauce has thickened, add the cooked noodles and half the peanuts.

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

c) Taste and season with salt and pepper if needed.

Serve
6

a) Share the pork noodles between your bowls.

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

Enjoy!

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