Gently spiced, with fragrant lemongrass and creamy coconut milk
(24 votes)
Cook: 15 Mins
Serves: 4
Price: £1.99 per serving
Nutritional Information
Each 317g serving contains
Energy
1591kj
380kcal
1591kj
380kcal
19%
Fat
12.0g
12.0g
Med
17%
17%
Saturates
3.5g
3.5g
Med
18%
18%
Sugars
2.9g
2.9g
Low
3%
3%
Salt
0.86g
0.86g
Med
14%
14%
of your reference intake.
Typical energy values per 100g:
502kj/120kcal
Typical energy values per 100g:
502kj/120kcal
Ingredients
1tbsp groundnut oil
2tbsp frozen Scratch Cook Thai Herb Blend
½tsp ground turmeric
4 spring onions, cut into 3cm pieces
2tsp Asda Easy Lemongrass Paste
500g Butcher’s Selection Lean Pork Mince (typically less than 5% fat)
180g Grower’s Selection Trimmed Fine Beans, cut into short lengths
300g pack Asda Straight to Wok Noodles
1 reduced-salt vegetable stock cube, made up to 200ml
400ml light coconut milk
1 red chilli, thinly sliced
Mint and coriander, to serve
1 lime, cut into wedges
Method
1
Heat the oil in a pan over a medium setting. Fry the Thai herb blend, turmeric and spring onions for 2-3 mins, until beginning to colour.
2
Add the lemongrass, pork mince and beans. Increase the heat and cook for 5-6 mins, until the pork is browned. Add the noodles.
3
Pour over the stock and bring to a simmer, stirring gently to loosen the noodles. Reduce the heat, add the coconut milk and cook until heated through. Do not allow to boil.
4
Sprinkle with the chilli, mint and coriander. Serve with the lime wedges.