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Thai Inspired Pork and Noodle Stir-Fry
Thai Inspired Pork and Noodle Stir-Fry

Thai Inspired Pork and Noodle Stir-Fry

with Carrot Ribbons, Sugar Snaps and Sesame Seeds

Recipe Development Team
Recipe Development TeamPublished on May 30, 2022

This Thai Inspired Pork and Noodle Stir-Fry is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:
Rapid
Family Friendly
Allergens:
Sesame
Egg
Cereals containing gluten
Soya

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

5

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

50

Red Thai Style Paste

2

Garlic Clove**

80

Sugar Snap Peas

2

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

240

British Pork Mince

1

Carrot

50

Ketjap Manis

(Contains: Soya)

Not included in your delivery

50

Water for the Sauce

½

Sugar for the Sauce

Nutritional information

Energy (kcal)757 kcal
Energy (kJ)3167 kJ
Fat34.1 g
of which saturates10.8 g
Carbohydrate75.9 g
of which sugars23.9 g
Protein36 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Peeler
Grill Pan
Medium Saucepan
Colander

Cooking Instructions and Tips

Get Prepped
1

a) Halve the sugar snaps.
b) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
c) Peel and grate the garlic (or use a garlic press).

Cook the Pork
2

a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the pork mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The pork is cooked when no longer pink in the middle.

Bring on the Noodles
3

a) While the pork browns, bring a large saucepan of water to the boil with 1/4 tsp salt.
b) When boiling, add the noodles to the water and bring back to the boil. Cook until tender, 4 mins.
c) Once cooked, drain in a colander. TIP: Run the noodles under cold water to stop them sticking together.

Build the Flavour
4

a) Once the pork has browned, add the sugar snaps, red Thai style paste and garlic to the pan.
b) Stir-fry until fragrant, 1 min.

Combine and Stir
5

a) Add the cooked noodles, carrot ribbons, ketjap manis, water and sugar for the sauce (see ingredients for both amounts) to the pan. Stir together until well combined and piping hot, then remove from the heat.
b) Taste and season with salt and pepper if needed.

Serve
6

a) When ready, share the pork noodles between your bowls.
b) Sprinkle over the sesame seeds to finish. Enjoy!

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