Thai Spiced Pork Noodles
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Thai Spiced Pork Noodles

Thai Spiced Pork Noodles

with chives 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.

Under 650 calories
Family Friendly
Total Time25 minutes
Cooking Time20 minutes


Serving amount

250 grams

Pork Mince

½ unit(s)


2 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

1 sachet(s)


1 sachet(s)

Thai Style Spice Mix

2 unit(s)

Bell Pepper

1 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

300 grams

Udon Noodles

(Contains Wheat)

5 grams


Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kcal)566 kcal
Energy (kJ)2369 kJ
Fat16.8 g
of which saturates5.7 g
Carbohydrate71.1 g
of which sugars22.4 g
Dietary Fiber0 g
Protein34.6 g
Cholesterol0 mg
Salt3.62 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.




Cook the Noodles
  • Boil a large pot of water for the udon noodles.
  • Add the noodles and cook until warmed through, 1-2 mins.
  • Once cooked, drain in a colander and pop back in the pot, off the heat.
  • Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Brown the Pork
  • 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 hands and equipment after handling raw mince.
Prep the Veg
  • While the pork cooks, halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • Thinly slice the chives
  • Halve the lime.
  • Add the pepper to the pan and cook until softened, 3-4 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.
Make the Sauce
  • Squeeze in the juice of half the lime (double for 4p).
  • Add half the chives to the pan along with the ketjap manissoy sauce and honey.
  • Simmer for 2 mins.
  • Add a splash of water if you feel the sauce is too thick.

TIP: If the honey has hardened pop the sachet in a bowl of hot water for 1 min.

Coat the Noodles
  • Add the cooked noodles to the pork.
  • Stir to coat the noodles and cook until everything is piping hot.
  • Season to taste with salt and pepper.
Garnish and Serve
  • Share the noodles between your bowls.
  • Finish with a sprinkle of the remaining chives.