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Thai Inspired Pork and Noodle Stir-Fry

Thai Inspired Pork and Noodle Stir-Fry

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•Under 650 calories
Allergens:Egg•Cereals containing gluten•Soya•Sesame

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

80 grams

Sugar Snap Peas

1 unit(s)

Carrot

2 unit(s)

Garlic Clove

240 grams

Pork Mince

2 pack(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing gluten)

50 grams

Red Thai Style Paste

2 sachet

Ketjap Manis

(ContainsSoya)

5 grams

Roasted White Sesame Seeds

(ContainsSesame)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

½ tsp

Sugar for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2702 kJ
Energy (kcal)646 kcal
Fat23.7 g
of which saturates6.8 g
Carbohydrate74.8 g
of which sugars22.9 g
Protein33.2 g
Salt3.76 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
•Peeler
•Garlic Press
•Frying Pan
•Saucepan
•Colander
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
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).

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.

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.

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.

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.

6

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