Spicy pork with vermicelli noodles

Name: Spicy pork with vermicelli noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tsp fennel seeds; 400 g Essential Pointed Spring Cabbage, thinly sliced; 100 g rice vermicelli noodle nests; 1 tbsp Essential Vegetable Oil; 500 g Essential 8% Fat British Pork Mince; 1 bunch Essential Salad Onions, thinly sliced; 190 g jar Cooks’ Ingredients Singapore Noodle Paste; 25 g Essential Roasted Salted Peanuts, chopped

No need for any additional accompaniments with this easy dish, after cooking the noodles, it’s all assembled in one pan!

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High protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please 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.

1 tsp fennel seeds
400g Essential Pointed Spring Cabbage, thinly sliced
100g rice vermicelli noodle nests
1 tbsp Essential Vegetable Oil
500g Essential 8% Fat British Pork Mince
1 bunch Essential Salad Onions, thinly sliced
½ x 190g jar Cooks’ Ingredients Singapore Noodle Paste
25g Essential Roasted Salted Peanuts, chopped

Heat a frying pan, add the fennel seeds and toast for 1 minute until aromatic. Tip onto a plate. Bring a large pan of water to the boil, add the cabbage and boil for 1 minute. Add the noodles to the pan and turn off the heat. Leave to stand during the next step.
Heat the oil in the frying pan and cook the pork mince for 7 minutes until golden and there is no pink meat, turning the meat and breaking it up so it cooks evenly. Reserve 1/4 of the sliced salad onions, then add the rest to the pork, along with the fennel seeds, Singapore noodle paste and 250ml water. Cook gently for 3 minutes until the pork is thoroughly cooked and the juices run clear.
Thoroughly drain the cabbage and noodles, add to the frying pan and mix over a medium heat for a couple of minutes until very hot. Transfer to plates and serve scattered with the peanuts and reserved salad onions.

Cook’s tip

Toasting seeds before using in a recipe accentuates their flavour and makes them easier to crush, if the recipe requires. Heat a pan first, then add the seeds and toast until they darken slightly and give off their aromatic fragrance.

Typical values per serving when made using specific products in recipe