HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Spiced Pork Noodles
Thai Spiced Pork Noodles

Thai Spiced Pork Noodles

with scallion and bell peppers

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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:Under 650 caloriesChef's ChoiceQuickFamily FriendlyEat Me First
Total Time25 minutes
Cooking Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

250 g

Pork Mince

5 g


½ piece


2 sachet

Ketjap Manis

(ContainsSoya, Wheat)

1 sachet

Red Wine Vinegar


1 sachet


300 g

Udon Noodles


1 sachet

Thai Style Spice Mix

1 piece

Bell Pepper

1 piece


Not included in your delivery

to taste


to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2214 kJ
Energy (kcal)529 kcal
Fat16.41 g
of which saturates5.56 g
Carbohydrate62.53 g
of which sugars17.75 g
Dietary Fiber0 g
Protein32.51 g
Cholesterol0 mg
Salt2 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.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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  • 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.

  • Meanwhile, place a large pan over high heat with a drizzle of oil.
  • Add the pork and sprinkle on the Thai style spice mix.
  • Fry until browned, breaking it up with a spoon as it cooks, 5-6 mins. IMPORTANT: Wash your hands after handling raw mince.
  • 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.
  • 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.
  • Squeeze in the juice of half the lime (double for 4p).
  • Add the scallion to the pan along with the ketjap manisred 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.

  • 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.
  • Share the noodles between your bowls.
  • Finish with a sprinkle of the remaining coriander.