Indonesian Inspired Pork Noodles
with Stir-Fried Pepper, Pak Choi, Lime and Peanuts
Looking for a quick and tasty midweek dinner option? Try cooking up our Indonesian Inspired Pork Noodles in just 20-25 minutes for a delicious and speedy meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Pak Choi
240 grams
British Pork Mince
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1 sachet(s)
Indonesian Style Spice Mix
50 grams
Ketjap Manis
(Contains Soya)
15 milliliter(s)
Rice Vinegar
15 grams
Honey
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
½ unit(s)
Lime
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) Halve the bell pepper and remove the core and seeds. Slice into thin strips. Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
c) Heat a large frying pan on medium-high heat (no oil). Once hot, add the pork mince and sliced pepper. Fry until browned and tender, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
a) Meanwhile, pour the boiled water into a medium saucepan with 1/4 tsp salt on high heat.
b) Add the noodles and cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Once the mince is cooked, drain and discard any excess fat. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Add the Indonesian style spice mix and pak choi. Cook until fragrant, 1 min.
c) Stir in the ketjap manis, rice vinegar, honey and water for the sauce (see pantry for amount). Bring to the boil, then simmer, 3-4 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
a) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
b) Halve the lime (see ingredients for amount).
a) When the sauce has thickened, add the cooked noodles, a good squeeze of lime juice and half the peanuts to the pan.
b) Stir to coat the noodles in the sauce and cook until piping hot, 1-2 mins.
c) Taste and season with salt and pepper if needed. Add a splash more water if the noodles look a little dry.
a) Share the pork noodles between your bowls.
b) Finish with a sprinkle of the remaining peanuts for those who'd like them.
Enjoy!
