Thai Spiced Pork Noodles
with scallion and bell peppers
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
•Climate Conscious
Allergens:
Soya
•Wheat
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
½ unit(s)
Lime
2 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
1 sachet(s)
Honey
1 sachet(s)
Thai Style Spice Mix
2 unit(s)
Bell Pepper
2 unit(s)
Scallion
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
300 grams
Udon Noodles
(Contains Wheat)
240 grams
Pork Mince
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2348 kJ
Energy (kcal)561 kcal
Fat16.2 g
of which saturates5.5 g
Carbohydrate72.1 g
of which sugars22.7 g
Dietary Fiber0 g
Protein33.8 g
Cholesterol0 mg
Salt3.63 g
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
Instructions
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.
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.
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 pepper to the pan and cook until softened, 3-4 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.
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.
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.
6
- Share the noodles between your bowls.
- Finish with a sprinkling of the remaining scallion.
