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Thai 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:

Family Friendly

•Quick

•Calorie Smart

Allergens:

Soya

•Wheat

•Cereals containing gluten

The quantities provided above are averages only.

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

½ unit(s)

Lime

2 sachet(s)

Ketjap Manis

1 sachet(s)

Honey

1 sachet(s)

Thai Style Spice Mix

2 unit(s)

Bell Pepper

2 unit(s)

Scallion

Soy Sauce

300 grams

Udon Noodles

240 grams

Irish Pork Mince

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2455 kJ

Energy (kcal)587 kcal

Fat19.3 g

of which saturates5.9 g

Carbohydrate72.1 g

of which sugars22.8 g

Dietary Fiber6.1 g

Protein34 g

Salt5.4 g

Potassium498.6 mg

Calcium23.1 mg

Iron1.1 mg

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

•Sieve

Cooking Steps

Cook the Noodles

1

Boil a large pot of water for the noodles.
Add the noodles and cook until warmed through, 1-2 mins.
Once cooked, drain in a sieve 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

2

Meanwhile, place a large pan over high heat with a drizzle of oil.
Add the pork and sprinkle over the Thai spice mix.
Fry until browned, breaking it up as it cooks, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince.

Prep the Veg

3

Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
Trim and thinly slice the scallion.
Quarter the lime.
Add the bell 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

4

Squeeze in the juice of two lime wedges (per 2P).
Add half the scallion to the pan along with the ketjap manis and soy sauce.
Simmer for 1-2 mins.
Add a splash of water if you feel the sauce is too thick.

Coat the Noodles

5

Add the drained noodles to the pork.
Cook, stirring, until the noodles are coated and everything is piping hot, 1-2 mins.
Taste and season with salt and pepper.
Stir the honey through the noodles.

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

Garnish and Serve

6

Share the noodles between your bowls.
Finish with a sprinkling of the remaining scallion.

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