Pork noodles

Name: Pork noodles
Yield: Serves 4
Cuisine: Thai recipes
Ingredients: Bunch of spring onions, trimmed; 450g lean pork mince; 1 tbsp good Thai red curry paste; 100g spring greens, leaves shredded; 125g medium rice noodles (Blue Dragon, from major supermarkets) or stir-fry rice noodles; 1 lime, cut into wedges, to serve

Easy
March 2007

Pork noodles shown at back of image

Easy
March 2007

Serves 4
Ready in 30 minutes

This Thai-inspired spicy pork and noodle recipe makes for a quick easy midweek meal.

Dairy-free recipes

Nutrition: per serving

Calories: 337kcals
Fat: 12g (4.1g saturated)
Protein: 34.5g
Carbohydrates: 31.8g (3g sugar)
Salt: 0.4g

Nutrition: per serving

Calories: 337kcals
Fat: 12g (4.1g saturated)
Protein: 34.5g
Carbohydrates: 31.8g (3g sugar)
Salt: 0.4g

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Ingredients

Bunch of spring onions, trimmed
450g lean pork mince
1 tbsp good Thai red curry paste
100g spring greens, leaves shredded
125g medium rice noodles (Blue Dragon, from major supermarkets) or stir-fry rice noodles
1 lime, cut into wedges, to serve

Bunch of spring onions, trimmed
450g lean pork mince
1 tbsp good Thai red curry paste
100g spring greens, leaves shredded
125g medium rice noodles (Blue Dragon, from major supermarkets) or stir-fry rice noodles
1 lime, cut into wedges, to serve

Method

Finely chop 2 spring onions, add to the pork mince, season and mix well. Shape into 24 balls and set aside. Slice the remaining spring onions.
Boil 2 litres water in a large pan. Stir in the curry paste, add the pork balls and cook for 5 minutes. Add the greens, noodles and spring onions and cook for 2 minutes, or until the noodles are soft. Season, divide between bowls and serve with lime wedges to squeeze over.

Method

Finely chop 2 spring onions, add to the pork mince, season and mix well. Shape into 24 balls and set aside. Slice the remaining spring onions.
Boil 2 litres water in a large pan. Stir in the curry paste, add the pork balls and cook for 5 minutes. Add the greens, noodles and spring onions and cook for 2 minutes, or until the noodles are soft. Season, divide between bowls and serve with lime wedges to squeeze over.

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