HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSuperfast Thai Inspired Pork Noodles
Superfast Thai Inspired Pork Noodles

Superfast Thai Inspired Pork Noodles

with Stir-Fried Green Pepper

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These Superfast Thai Inspired Pork Noodles are a crowd pleaser and one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:SpicyRapidUnder 650 caloriesFamily Friendly
Allergens:EggCereals containing glutenSesameSoya

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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

240 grams

Pork Mince

1 pot(s)

Thai Style Spice Blend


1 unit(s)

Green Pepper

2 unit(s)

Spring Onion

½ unit(s)


2 sachet

Ketjap Manis


1 sachet

Rice Vinegar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2379 kJ
Energy (kcal)569 kcal
Fat18.1 g
of which saturates6.3 g
Carbohydrate69.1 g
of which sugars18.6 g
Protein31.5 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Fill and boil your kettle.
b) Pour the boiling water into a large saucepan on medium heat.
c) Add the noodles to the water and bring back to the boil. Cook until tender, 4 mins.
d) Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.


a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
b) When the oil is hot, add the pork and sprinkle on the Thai style spice blend (add less if you don't like heat).
c) Cook 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.


a) While the pork is cooking, halve the pepper and discard the core and seeds. Slice into thin strips.
b) Trim and thinly slice the spring onion.
c) Halve the lime.
d) Once browned, drain and discard any excess fat from the pork. Add the green pepper to the pan and cook until softened, 3-4 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.


a) In a small bowl, combine the ketjap manis and rice vinegar. Squeeze in some lime juice.
b) Add the spring onions and sauce to the pan.
c) Bring to a simmer and bubble for 2 mins.


a) Stir the cooked noodles into the pork. Toss well to coat in the sauce and cook until everything is piping hot, 1-2 mins.


a) Share the pork noodles between your bowls.