Another quick but amazingly tasty dish that makes it easy to cook up a feast in a flash. A perfectly spicy dish with our pork mince that is sure to impress your guests this festive season. This recipe has been borrowed and adapted from Delicious magazine
Ingredients
- 2 tsp light olive oil
- 300g organic pork mince from Helen Browning’s
- ¾ tsp Chinese five-spice powder
- 2½ tsp curry powder
- 180g sustainable raw king prawns (peeled)
- 250g carrots (thinly sliced)
- 1-2 red chillies, deseeded (optional – leave in if you like spicy food) and roughly chopped
- 300g ready-cooked or straight-to-wok egg noodles
- 250g Pak choi (roughly chopped)
- 4 spring onions (thinly sliced)
- 1½ tbsp light soy sauce
Method
- Heat the oil in a large heavy-based frying pan or wok over a high heat. Fry the mince for 2 minutes, stirring, to brown.
- Turn the heat down to medium-high, add the spices and stir-fry for 3 minutes, then add the prawns, carrots, and chillies. Cook for 3 more minutes, then add the noodles, Pak choi and 2 tbsp water.
- Stir-fry, scraping the bottom of the pan to loosen any crispy bits, for another 1-2 minutes until the prawns and mince are cooked through, the vegetables are just tender, and the noodles are heated through. Serve straightaway sprinkled with the spring onions and soy sauce