Thai-style Pork Belly Noodles with Prawns
with sweet chilli garlic sauce, carrots and green beansCalories
:
1178 kcalProtein
:
68.5g proteinTotal
:
45 minutesDifficulty
:
EasyAllergens:
- Wheat
- Cereals containing gluten
- Soya
- Crustaceans
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
470 grams
Slow-Cooked Pork Belly
150 grams
Green Beans
1 unit(s)
Carrot
2 unit(s)
Garlic
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
2 sachet(s)
Thai Style Spice Mix
1 unit(s)
Chilli
160 grams
King Prawns
(Contains: Crustaceans)
300 grams
Udon Noodles
(Contains: Wheat)
40 grams
Vietnamese Style Sauce
(Contains: Cereals containing gluten, Soya, Wheat)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4927 kJ
Energy (kcal)1178 kcal
Fat68 g
of which saturates28.2 g
Carbohydrate74.4 g
of which sugars23.6 g
Dietary Fiber6.4 g
Protein68.5 g
Salt6.3 g
Potassium267.6 mg
Calcium54.3 mg
Iron0.9 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 your delivered box.
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Remove all packaging and pop pork into an oven dish, fat side up.
- Drizzle with oil and season with Thai Style Spice Mix, salt, and pepper.
- Roast on middle shelf until top is golden brown, 35-40 mins. IMPORTANT: Ensure pork is piping hot throughout.
2
- Peel and grate the garlic (or use a garlic press).
- Trim the carrot and halve lengthways. Slice into ½ cm thick half-moons (no need to peel).
- Trim the green beans, then cut into thirds.
- Halve the chilli and discard the core and seeds. Finely chop (use less if you don't like spice).
3
- Boil a large pot of salted 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.
- 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.
4
- Place a large pan over high heat with a drizzle of oil.
- Fry the prawns for 4-5 mins. Remove once cooked. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Add carrot and green beans and fry until tender, 5-6 mins. Stir in garlic and cook for 1 min.
- Add Vietnamese sauce, soy sauce, sweet chilli sauce, and a splash of water.
- Bring to the boil, then simmer until sauce has thickened slightly, 2-3 mins.
5
- Once sauce has thickened, add prawns and drained noodles to pan. Stir well to combine.
- Once pork is cooked, remove from oven and thinly slice.
6
- Share noodles and veg between bowls.
- Arrange pork belly slices on top.
- Sprinkle over chopped chilli.
