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45p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the oil in a large frying pan and fry the pork mince and onion for 5 minutes, stirring until any juices evaporate and the pork is cooked through with no pink meat.
Add the garlic, fennel seeds and chilli flakes and fry for 5 minutes more. While cooking, soak the noodles according to pack instructions.
Add the frozen vegetable mix to the frying pan and cook, stirring frequently, for 7-8 minutes until piping hot throughout. Drizzle with the soy, honey and vinegar. Drain the noodles, add to the pan and stir well over a low heat until combined. Serve in shallow bowls.
Pork, fennel and chilli go so well together, the fennel providing the aniseed note more usually imparted by Thai basil or star anise in Asian-style recipes. If you already have star anise, you can use 2 of those instead.
Typical values per serving when made using specific products in recipe
Energy | 1,323kJ/ 315kcals |
---|---|
Fat | 9.7g |
Saturated Fat | 2.2g |
Carbohydrates | 30g |
Sugars | 14g |
Fibre | 4.9g |
Protein | 25g |
Salt | 2.1g |
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