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Thai style noodles with gingered pork

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Delicate rice noodles and coconut make this Thai-style dish a true delight to eat.
Serves
2
Prep
15 minutes
Cook
10-12 minutes
Each 418g serving contains (excludes serving suggestion)
KCal
545
Carbs
76.90g
Fibre
7.90g
Protein
25.30g
Fat
13.40g
Saturates
5.90g
Sugars
12.70g
Salt
0.70g
Portion Fruit & Veg
2
Ingredients
Ingredients
1 tsp oil
100g pork fillet, sliced
2.5cm root ginger, peeled and grated
1 bunch spring onions, sliced
100g mangetout, halved
1 red pepper, sliced
1 small carrot, thinly sliced
1 clove garlic, crushed
2 tbsp Thai green curry paste
150g rice noodles (dry weight)
150ml reduced-fat coconut milk
Method
  1. Heat the oil in a non-stick frying pan or wok.
  2. Add the pork and ginger and fry for 3-4 minutes until browned and cooked through.
  3. Add the spring onions, mangetout, pepper, carrot and garlic and curry paste and fry for 2 minutes.
  4. Meanwhile, cook the noodles according to the pack instructions. Drain.
  5. Add the noodles to the frying pan or wok along with the coconut milk, bring to the boil to heat through.
  6. Remove from heat and serve.
Chefs tips
  • This recipe works well with thinly sliced chicken breast, turkey or beef.
  • For a veggie version, use cubed tofu plus 1 tbsp chopped, unsalted peanuts. The dish will not then be nut-free.
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