Vietnamese Pork Noodles
- 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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