Thai Spiced Pork Noodles
with scallion and bell peppers
The pork mince in this recipe is seasoned with a beautiful blend of Thai-inspired spices. You might pick out hints of lemongrass, galangal powder and kafir lime leaves as you tuck into this tasty noodle dish.
Tags:
Calorie Smart
•Quick
•Family Friendly
Allergens:
Soya
•Wheat
•Sulphites
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Pork Mince
10 grams
Coriander
½ unit(s)
Lime
2 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
1 sachet(s)
Honey
300 grams
Udon Noodles
(Contains Wheat)
1 sachet(s)
Thai Style Spice Mix
1 unit(s)
Bell Pepper
1 unit(s)
Scallion
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kcal)530 kcal
Energy (kJ)2216 kJ
Fat16.4 g
of which saturates5.6 g
Carbohydrate62.6 g
of which sugars17.8 g
Dietary Fiber0 g
Protein32.6 g
Cholesterol0 mg
Salt1.89 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Colander
Instructions
1
- Boil a large pot of water for the udon noodles.
- Add the noodles then lower heat to medium-high and cook until warmed through, 1-2 mins.
- Once cooked, drain in a colander and pop back in the pot.
- Drizzle with oil and stir through to stop them sticking together.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, heat a drizzle of oil in a large pan over high heat.
- Add the pork and sprinkle on the Thai style spice mix.
- Cook until browned, breaking it up with a spoon as it cooks, 5-6 mins. IMPORTANT: Wash your hands after handling raw mince.
3
- While the pork is cooking, halve the bell pepper and remove the core and seeds. Slice into thin strips.
- Trim and thinly slice the scallion. Roughly chop the coriander (stalks and all). Halve the lime.
- When the mince is browned, drain and discard any excess fat.
- Add the pepper to the pan and cook until softened, 3-4 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
4
- Squeeze in the juice of half the lime (double for 4p).
- Add the scallion to the pan with the ketjap manis, red wine vinegar and honey.
- Bring to a simmer for 2 mins.
TIP: If the honey has hardened pop the sachet in a bowl of hot water for 1 min.
5
- Add the cooked noodles and half the coriander to the pork.
- Stir to coat the noodles and cook until everything is piping hot.
- Season to taste with salt and pepper.
6
- Share the noodles between your bowls.
- Finish with a sprinkle of the remaining coriander.
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