Thai Inspired Pork and Noodle Stir-Fry

Name: Thai Inspired Pork and Noodle Stir-Fry with Carrot Ribbons, Sugar Snaps and Sesame Seeds
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 5 Roasted White Sesame Seeds; 50 Red Thai Style Paste; 2 Garlic Clove**; 80 Sugar Snap Peas; 2 Egg Noodle Nest; 240 British Pork Mince; 1 Carrot; 50 Ketjap Manis; 50 Water for the Sauce; ½ Sugar for the Sauce

with Carrot Ribbons, Sugar Snaps and Sesame Seeds

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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:

Sesamzaad

•Egg

•Gluten

•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

Roasted White Sesame Seeds

(Contains: Sesamzaad May contain traces of: Schalenfrüchte, Erdnüsse)

Red Thai Style Paste

Garlic Clove**

Sugar Snap Peas

Egg Noodle Nest

(Contains: Egg, Gluten)

240

British Pork Mince

Carrot

Ketjap Manis

(Contains: Soja)

Not included in your delivery

Water for the Sauce

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

Instructions

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).

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.

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.

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.

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.