Thai Inspired Pork and Noodle Stir-Fry
with Carrot Ribbons and Sugar Snaps
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.
Sugar Snap Peas
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
Red Thai Style Paste
Not included in your delivery
Sugar for the Sauce
Water for the Sauce
a) Slice the sugar snap peas in half lengthways.
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 fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) While the pork browns, bring a large saucepan of water to the boil with 0.25 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 sieve and run 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 ketjap manis, sugar and water for the sauce (see pantry for both amounts) to the pan. Stir to combine and bring to the boil.
b) Add the cooked noodles and carrot ribbons, toss to coat, adding a splash of water to loosen if needed. Remove from the heat.
c) Taste and season with salt and pepper if needed.
a) When ready, share the pork noodles between your bowls.