All Recipes

Creamy Pork Thai Noodles

Freezable
5
£1.41 Per Portion
30M

Ingredients

  • 500g lean pork mince (5% fat) (£1.99)
  • 155g mange tout (£0.95)
  • 300g beansprouts (£0.65)
  • 1 tin of coconut milk (£0.59)
  • 3 heaped tbsp red Thai curry paste (£1.19)
  • 50g ginger (£0.43)
  • 300g straight to wok noodles (£0.79)
  • Bunch of fresh coriander (£0.48)

Cupboard Essentials

  • 1 veggie stock cube
  • Red pepper flakes
  • 1 tbsp of olive oil
  • Red pepper flakes
  • Salt

Sorry you have to be a member to view this

Join now for £1 a week!

  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
  • Save money & reduce time meal planning with our shopping cart feature
  • Access all your favourite recipes & step by step videos in your personal dashboard
Learn More

Sorry you have to be a member to view this

Join now for £1 a week!

  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
  • Save money & reduce time meal planning with our shopping cart feature
  • Access all your favourite recipes & step by step videos in your personal dashboard
Learn More

Method

  1. Start by adding a tbsp of olive oil to your wok/ large saucepan on a high heat. Add the pork mince and fry for around 5 mins.
  2. Meanwhile, slice the ginger into match stick like pieces (or grate it if you’re not feeling that level of precision)
  3. Once the pork has started to brown and the juices have evaporated, add the ginger, curry paste and season with salt.
  4. Reduce the heat to medium and fry for a further 5 minutes and then add the beansprouts.
  5. Stir to combine and pour in the coconut milk & stock. Stir and adjust the heat so it’s slightly simmering (not too high)
  6. Add the noodles to the sauce but don’t attempt to break them up. After five minutes, the heat will have loosened them up and they’ll separate without breaking.
  7. Once the noods have separated, add the mange tout and simmer cook for a further 3 minutes and you’re good to go!
  8. Serve with some chopped coriander and red pepper flakes!
    Freezes well or can be eaten across the week for meal prep.

Become a member