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Vietnamese Pork Noodles

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  • 520 Calories
  • Cook 20 Mins
  • Serves 4

Vietnamese Pork Noodles

Ingredients

  • 1 tbsp olive oil
  • 400g lean pork mince
  • 1 tsp red curry paste
  • 1 tsp curry powder
  • 1x 400ml tin of full fat coconut milk
  • 1 tbsp maple syrup
  • 300ml vegetable stock
  • 200g sugar snap peas, halved
  • 200g baby sweetcorn, sliced
  • 100g beansprouts
  • 300g cooked noodles (any kind)
  • 1 tbsp lime juice
  • 2 tbsp chopped roasted peanuts
  • 2 tbsp chopped coriander

How to Make It

Heat the oil in frying pan or wok and add the pork mince.  Fry over a high heat until brown and starting to crisp. 

Add the curry paste and powder to the pan and stir for a further 1-2 minutes.

Add the coconut milk, stock and maple syrup to the pan and turn the heat down. 

Stir in the sweetcorn and sugar snap peas to the pan and simmer for a further 4-5 minutes.

Add the noodles, beansprouts and the lime juice and heat through thoroughly.

Serve the noodle mix between 4 bowls and top with the coriander and chopped peanuts.

Ingredients

  • 1 tbsp olive oil
  • 400g lean pork mince
  • 1 tsp red curry paste
  • 1 tsp curry powder
  • 1x 400ml tin of full fat coconut milk
  • 1 tbsp maple syrup
  • 300ml vegetable stock
  • 200g sugar snap peas, halved
  • 200g baby sweetcorn, sliced
  • 100g beansprouts
  • 300g cooked noodles (any kind)
  • 1 tbsp lime juice
  • 2 tbsp chopped roasted peanuts
  • 2 tbsp chopped coriander

How to Make It

Heat the oil in frying pan or wok and add the pork mince.  Fry over a high heat until brown and starting to crisp. 

Add the curry paste and powder to the pan and stir for a further 1-2 minutes.

Add the coconut milk, stock and maple syrup to the pan and turn the heat down. 

Stir in the sweetcorn and sugar snap peas to the pan and simmer for a further 4-5 minutes.

Add the noodles, beansprouts and the lime juice and heat through thoroughly.

Serve the noodle mix between 4 bowls and top with the coriander and chopped peanuts.

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