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Superfast Thai Inspired Pork Noodles

Superfast Thai Inspired Pork Noodles

with Stir-Fried Pepper

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Looking for a quick and tasty midweek dinner option? Try cooking up our Superfast Thai Inspired Pork Noodles in just 15 minutes for a delicious and speedy meal.

Tags:RapidUnder 600 caloriesFamily Friendly
Allergens:SoyaSesameEggCereals 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 Time15 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 bunch(es)

Coriander

½ unit(s)

Lime

2 sachet

Ketjap Manis

(ContainsSoya)

1 sachet

Rice Vinegar

240 grams

Pork Mince

1 pot(s)

Thai Style Spice Blend

(ContainsSesame)

1 unit(s)

Bell Pepper

2 unit(s)

Spring Onion

2 unit(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

Not included in your delivery

1 tsp

Sugar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1813 kJ
Energy (kcal)433 kcal
Fat18.0 g
of which saturates6.0 g
Carbohydrate43 g
of which sugars21.0 g
Protein26 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Knife
Bowl
Instructionsarrow up iconarrow up icon
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1

a) Heat a drizzle of oil in a large frying pan on high heat.
b) Bring a large saucepan of water to the boil with 1/4 tsp salt for the noodles.
c) Add the pork and sprinkle on the Thai style spice blend (add less if you don't like heat).
d) Cook until browned, breaking it up with a spoon as it cooks, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince.

2

a) While the pork is cooking, halve the pepper and remove the core and seeds. Slice into thin strips.
b) Trim and thinly slice the spring onion. Roughly chop the coriander (stalks and all). Halve the lime.
c) When boiling, add the noodles to the water and bring back to the boil. Cook until tender, 4 mins. Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.

3

a) Once browned, drain and discard any excess fat from the pork. Add the pepper to the pan and cook until softened, 3-4 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Meanwhile, in a small bowl, combine the ketjap manis, rice vinegar and sugar (see ingredients for amount).
c) Squeeze the lime into the bowl (see ingredients for amount).

4

a) Add the spring onions to the frying pan and pour the sauce onto the pork. b) Bring to a boil then lower the heat and simmer for 2 mins.
c) Stir the cooked noodles into the pan with the mince and the sauce.

5

a) Stir half the coriander into the pork. b) TIP: Add a splash of water if you feel it needs it.

6

a) Share the noodles between your bowls and finish with a sprinkle of remaining coriander. Enjoy!