Thai Inspired Pork and Noodle Stir-Fry
with Carrot Ribbons and Green Beans
- Egg
- Cereals containing gluten
- Soya
On the table in less than 25 minutes, this Thai Inspired Pork and Noodle Stir-Fry has it all. Red Thai paste, ketjap manis and soy sauce turn pork mince into a tasty topping for egg noodles.
Ingredients
80 grams
Green Beans
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
240 grams
British Pork Mince
125 grams
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
50 grams
Red Thai Style Paste
15 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
50 grams
Ketjap Manis
(Contains: Soya)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Bring a large saucepan of water to the boil with 1/2 tsp salt.
b) Meanwhile, trim the green beans, then cut into thirds.
c) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
d) 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 green beans. 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) Meanwhile, add the noodles to the pan of boiling water and bring back to the boil. Cook until tender, 4 mins.
b) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Once the pork has browned, add the red Thai style paste, garlic and carrot ribbons to the pan.
b) Stir-fry until fragrant, 1 min.
a) Add the soy sauce, ketjap manis and water for the sauce (see pantry for both amounts) to the pan. Stir to combine, bring to the boil and simmer, 2-3 mins.
b) Stir in the cooked noodles and toss to coat in the sauce. Simmer until piping hot, 1 min. Remove from the heat.
c) Add a splash of water to loosen if needed. Taste and season with salt and pepper if needed.
a) When ready, share the pork noodle stir-fry between your bowls.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Thai-inspired sauce delivers a satisfying depth of flavour, though some find it quite salty or sweet without any added seasoning.
- Ease of prep: Quick and straightforward to pull together on a weeknight; a few cooks found the timing of the vegetables needed closer attention to avoid overcooking.
- Suggestions: Drain the mince well after browning to reduce greasiness, and consider using only half the Thai paste if you prefer a milder heat. Adding extra veg such as pak choi, broccoli, or baby corn works well, and go easy on added salt given the soy sauce and ketjap manis already season the dish.
- Next-day meals: The dish is generally filling for two, though some felt the noodle-to-sauce ratio could be more generous, especially when cooking for four.
- Vegetables: Green beans and carrot ribbons benefit from a little extra cooking time; some suggest cutting the carrot into thinner pieces rather than ribbons to help them soften evenly.
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