Spicy pork with vermicelli noodles

Spicy pork with vermicelli noodles

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

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Ingredients

  • 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

Method

  1. 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.

  2. 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.

  3. 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. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,602kJ/ 382kcals

Fat

17g

Saturated Fat

4.6g

Carbohydrates

29g

Sugars

7.4g

Fibre

6.1g

Protein

27g

Salt

0.9g

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