Pork Noodles and Peanuts

Nutrition per serve

Ingredients

• 150g green beans
• 200g cabbage
• 100g snow peas
• 1clove garlic
• 1pcs long red chilli
• 10g Chinese barbecue seasoning
• 150g vermicelli noodles
• 300g lean pork mince
• 1pcs spring onion
• 20g roasted peanuts
• 15ml soy sauce
• 10ml honey
• 15ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Trim the beans and cut in half. Coarsely chop the cabbage. Trim the stems from the snow peas, removing the strings from one side. Crush or finely chop the garlic. Thinly slice the chilli, removing the seeds if less heat is desired (the chilli isn't essential so omit it if preferred).
2. Step 2 — Make stir-fry sauce
   Combine the Chinese barbecue seasoning, 1 tbs soy sauce, 1 tbs water and 2 tsp honey in a bowl.
3. Step 3 — Cook noodles
   Cook the noodles in the pan of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
4. Step 4 — Cook pork mince
   While the noodles are cooking, heat 2 tsp oil in a large deep frypan over high heat. Cook the pork mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Remove from the pan.
5. Step 5 — Cook vegetables
   Heat 2 tsp oil in the same pan over high heat. Cook the beans, cabbage, snow peas and garlic, stirring occasionally, for 3-4 mins until the beans are just tender. Meanwhile, thinly slice the spring onion. Coarsely chop the peanuts.
6. Step 6 — Toss and serve
   Add the stir-fry sauce, pork mince and any resting juices to the vegetables and bring to the boil. Add the noodles and toss for 1 min or until well combined and heated through. Divide the pork and noodle mixture among bowls. Scatter with the spring onion and peanuts. Serve with the chilli, if desired.

Allergens

Soy, Gluten, Sulphites, Wheat, Peanut