Thai Inspired Pork and Noodle Stir-Fry
with Carrot Ribbons, Sugar Snaps and Sesame Seeds
- Sesame
- Egg
- Cereals containing gluten
- Soya
- Nuts
- Peanut
- May contain traces of allergens
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.
Ingredients
5
Roasted White Sesame Seeds
(Contains: Sesame May be present: 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
Nutrition Values
Utensils
Cooking Steps
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.
a) When ready, share the pork noodles between your bowls.
b) Sprinkle over the sesame seeds to finish. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-and-savoury Thai-inspired sauce is widely enjoyed, though some find it a little too sweet or subtle and suggest adding chilli flakes or a fresh chilli to boost the heat.
- Ease of prep: Most find this a genuinely quick and easy midweek meal, ready in around 15–20 minutes; preparing all ingredients before you start cooking helps the process run smoothly.
- Suggestions: Use less sugar if you prefer a less sweet result, and consider adding extra vegetables such as mushrooms, peppers, or pak choi to bulk out the dish. Adding a splash of coconut milk or extra Thai paste can deepen the flavour noticeably.
- Next-day meals: Leftovers keep well and make a satisfying lunch the next day, with some finding the full recipe generous enough for an extra serving.
- Portions: Some feel the noodle-to-vegetable ratio is uneven; cooking slightly fewer noodles or adding an extra carrot and a handful of greens helps create a better balance.
- Carrot ribbons: Peeling carrot ribbons can feel fiddly; cutting the carrot into smaller strips instead is a practical alternative that also ensures it cooks through more evenly.
