Thai Inspired Pork and Noodle Stir-Fry
with Carrot Ribbons and Green Beans
On the table in less than 25 minutes, this Thai Inspired Pork and Noodle Stir-Fry has it all. Red Thai paste, ketjap manis and soy sauce turn pork mince into a tasty topping for egg noodles.
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
80 grams
Green Beans
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
240 grams
British Pork Mince
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
50 grams
Red Thai Style Paste
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
50 grams
Ketjap Manis
(Contains Soya)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/2 tsp salt.
b) Meanwhile, trim the green beans, then cut into thirds.
c) Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
d) Peel and grate the garlic (or use a garlic press).
a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the pork mince and green beans. Fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
a) Meanwhile, add the noodles to the pan of boiling water and bring back to the boil. Cook until tender, 4 mins.
b) Once cooked, drain in a sieve and run under cold water to stop them sticking together.
a) Once the pork has browned, red Thai style paste, garlic and carrot ribbons to the pan.
b) Stir-fry until fragrant, 1 min.
a) Add the soy sauce, ketjap manis and water for the sauce (see pantry for both amounts) to the pan. Stir to combine, bring to the boil and simmer, 2-3 mins.
b) Stir in the cooked noodles and toss to coat in the sauce. Simmer until piping hot, 1 min. Remove from the heat.
c) Add a splash of water to loosen if needed. Taste and season with salt and pepper if needed.
a) When ready, share the pork noodle stir-fry between your bowls.
Enjoy!
