Stir-Fried Thai Larb Inspired Pork Noodles
with Tenderstem® Broccoli, Spring Onion and Carrot
- Wheat
- Cereals containing gluten
- Egg
- Soya
No air fryer? No problem. This recipe is instead designed to be cooked just using your oven and stovetop. Just cook everything on the hob. You're set for a fabulous dinner!
Ingredients
1 unit(s)
Carrot
80 grams
Tenderstem® Broccoli
2 unit(s)
Garlic Clove
1 unit(s)
Spring Onion
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
240 grams
British Pork Mince
30 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
40 grams
Ketjap Manis
(Contains: Soya)
1 sachet(s)
Thai Style Spice Mix
50 grams
Red Thai Style Paste
Not included in your delivery
2 tbsp
Honey
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Trim and halve the carrot lengthways (no need to peel). Slice widthways into ½ cm thick half moons. Cut the Tenderstem® broccoli into thirds.
Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion.
Heat a drizzle of oil in a large frying pan on high heat. Add the carrot and broccoli and stir-fry until tender, 4-5 mins.
Meanwhile, boil a full kettle.
Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil. Add the noodles and cook until tender, 4 mins.
Once the noodles are cooked, drain in a sieve and run under cold water to stop them sticking together.
Meanwhile, heat another small frying pan on medium-high heat (no oil).
Once hot, add the pork mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Once the pork is fried, stir in a third of the soy sauce, half the ketjap, the Thai style spice mix and half the honey (see pantry for amount). Season with salt and pepper. Fry for1-2 mins.
Remove from the heat and cover with a lid or foil to keep warm.
Add the garlic, white part of the spring onion and red Thai style paste to the carrot and broccoli and fry another 2 mins.
Stir in the remaining soy sauce, remaining ketjap, remaining honey and water for the sauce (see pantry for both amounts). Simmer until thickened, 2-3 mins. Season with salt and pepper.
Stir the cooked noodles into the sauce and toss together. Add a splash of water if you feel it needs it.
Share the noodle stir-fry between your serving bowls.
Top with the larb inspired pork and sprinkle over the remaining spring onion to finish.
