Thai Pork and Beans with Noodles

You'll be sure to add this to your repeat recipe roster!

Serves 4

Prep

10M

Cook

10M

Total

20M

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Gone are the days of tedious weeknight dinners, you’ll be able to whip up this delicious Thai Pork and Bean noodle dish in a flash!

TIP: Leftover bean sprouts can be placed in an airtight container; cover with cold water and refrigerate for up to five days. Drain before using.

Ingredients

200g dried rice stick noodles

1 red onion, halved, thinly sliced

80g tube Thai paste

1 long red chilli, sliced

500g pork mince

300g green beans, trimmed, halved

1 cup bean sprouts

1/3 cup fresh coriander leaves and stems, plus extra to garnish

Sauce

1/4 cup soy sauce

2 tblsps fish sauce

1 tblsp brown sugar

Method

Cook noodles according to packet directions. Drain. Cover to keep warm.

To make sauce, combine all ingredients in a small jug.

Heat an oiled, large, non-stick wok over high heat. Add onion, paste, and chilli. Stir-fry breaking up mince, for about 3 minutes, or until browned.

Add beans. Stir-fry for about 2 minutes, or until beans are just tender. Stir in sauce mixture and noodles until just combined. Remove from heat. Stir in bean sprouts and coriander.

Serve garnished with extra coriander.

New Idea team

Ingredients

Method

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