This saucy noodle number puts a hearty twist on a pork stir-fry. Moreish pork mince and veggies are coated in a mouth-watering sweet chilli and coconut sauce, then topped with a sprinkling of crispy shallots for extra crunch.
Always refer to the product label for the most accurate ingredient and allergen information.
sweet chilli sauce
soy sauce(ContainsGluten, Soy)
Finely grate the garlic and ginger. Thinly slice the carrot (unpeeled) into half-moons. Cut the courgette into batons. Thinly slice the capsicum. Zest the lemon to get a pinch, then slice into wedges. Bring a large saucepan of water to the boil. In a large bowl, combine the coconut cream, ginger, sweet chilli sauce and soy sauce. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the carrot, courgette and capsicum and cook until tender, 6-7 minutes. Transfer to a bowl and cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the pork mince, breaking up with a spoon, until just browned, 4-5 minutes. Add the garlic and cook, until fragrant, 1 minute.
While the pork is cooking, add the udon noodles to the boiling water and cook until softened, 2 minutes. Drain and refresh under cold water. TIP: Use a fork to help separate the noodles!
Return the veggies to the frying pan with the pork, then add the noodles. Add the sweet chilli mixture, stir, then simmer until thickened, 2-3 minutes. Remove from the heat and stir through a squeeze of lemon juice and the lemon zest.
Roughly chop the coriander. Divide the saucy sweet chilli pork noodles between bowls. Garnish with the coriander and crispy shallots. Serve with any remaining lemon wedges.