Pork, peanut & baby corn noodles

Name: Pork, peanut & baby corn noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 180 g pack rice noodles; 160 ml can coconut cream; 50 g crunchy peanut butter; 2 tbsp light soy sauce; 2 tsp rice vinegar; 1 tbsp sriracha, plus extra to serve; 1 tbsp sunflower oil; 2 cloves garlic, finely chopped; 500 g British lean pork mince, 5% fat; 190 g pack Baby Corn, cut into 2cm pieces; 1 bunch red continental salad onions, thinly sliced; 50 g roasted salted peanuts

Super quick rice noodles with stir-fried garlicky pork, a lightly spiced, satay-style peanut sauce and nuggets of crisp baby corn. Ready in under 30 minutes.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

180g pack rice noodles
160ml can coconut cream
50g crunchy peanut butter
2 tbsp light soy sauce
2 tsp rice vinegar
1 tbsp sriracha, plus extra to serve
1 tbsp sunflower oil
2 cloves garlic, finely chopped
500g British lean pork mince, 5% fat
190g pack Baby Corn, cut into 2cm pieces
1 bunch red continental salad onions, thinly sliced
50g roasted salted peanuts

Place the noodles in a heatproof bowl. Cover with just-boiled water and set aside for 3 minutes, then rinse in cold water and drain well.
Meanwhile, gently heat the coconut cream, peanut butter, soy sauce, vinegar, sriracha and 50ml water together in a small pan, stirring until smooth and warmed through.
Heat the oil in a frying pan and cook the garlic for 1 minute. Add the mince and stir fry for 4-5 minutes more until lightly browned. Add the baby corn and most of the salad onions (reserve a few green slices to garnish) and cook for 3 minutes, or until the mince is cooked through with no pink meat, and juices that run clear. Stir in the coconut-peanut sauce.
If the rice noodles have clumped together, rinse again in cold water, then drain, add to the pan and cook for 2-3 minutes until heated through. Serve in shallow bowls, lightly crush the peanuts and scatter over along with the reserved salad onions. Serve with an extra drizzle of sriracha, if liked.