Superfast Asian-Spiced Pork Noodles
with Stir-Fried Green Pepper
.
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
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
240
British Pork Mince
1
Thai Style Spice Blend
(Contains Sesame)
1
Green Pepper
(May contain Celery)
2
Spring Onion
1
Coriander
½
Lime
50
Ketjap Manis
(Contains Soya)
15
Rice Vinegar
15
Honey
Nutritional information
Utensils
Instructions
a) Fill and boil your kettle. b) Pop the noodles into a saucepan. Cover with boiling water and cook on medium heat until tender, 4 mins. c) When cooked, drain into a colander and run under cold water to stop the noodles cooking further.
a) Meanwhile, heat a splash of oil in a large frying pan over high heat. b) Add the pork and sprinkle on the Thai spice (be careful it's spicy - add less if you're not a fan of heat). c) Cook until browned, breaking it up with a wooden spoon as it cooks, 5-6 mins. IMPORTANT: Wash your hands after handling raw meat.
a) While the pork is cooking, halve the pepper and remove the core and seeds. Slice into thin strips. b) Trim and thinly slice the spring onion c) Roughly chop the coriander (stalks and all). d) Halve the lime. Add the green pepper to the pork and cook until softened, 3-4 mins. IMPORTANT: The pork is cooked when no longer pink in the middle.
a) Mix the ketjap manis with the rice vinegar and honey in a bowl. Squeeze in the lime juice. b) Add the spring onions to the pan and pour the sauce onto the pork. c) Bring to a simmer. Bubble for 2 mins.
a) Stir the cooked noodles and half the coriander into the pork. b) Stir to coat the noodles and cook until everything is piping hot.
a) Share the noodles between your bowls and finish with a sprinkle of remaining coriander. Enjoy!
