Sticky and sweet kecap manis is just the thing for this flavoursome Asian pork mince. We’ve kept the rest of your bowl packed full of fresh flavours, with spring onion, green beans and coriander. The crowning jewel of these rice noodles is roasted cashew nuts, adding a perfect crunch to an easy weeknight stunner.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
/ Serving 5 people
/ Serving 5 people
kecap manis(ContainsGluten, Soy, Sulphites)
rice stick noodles
long red chilli
roasted cashews(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
Bring a full kettle of water to the boil. Finely slice the spring onion. Peel and crush the garlic. Trim the ends of the green beans and chop in half. Deseed and finely slice the long red chilli (if using). TIP: Make sure you remove the seeds and white pith when deseeding the chilli. The pith is actualy the hottest part! Leave it in for an extra kick. Pick the coriander leaves.
In a medium bowl, combine the pork mince, the spring onion, ½ of the garlic and ½ of the kecap manis. Season with a pinch of salt and pepper and set aside to marinate.
Add the rice stick noodles to a large bowl and pour over enough boiling water to completely cover the noodles. Note: Be sure to add the correct amount of noodles in order for your dish to be perfectly balanced, just the way we planned it! Soak for 8-10 minutes. In the last 2 minutes of noodle cooking time, add the green beans to the bowl. Reserve 2 tbs of the cooking water, drain the noodles and beans, and return to the bowl.
While the noodles are soaking, add a drizzle of olive oil to a medium frying pan over a medium-high heat. Add the marinated pork mince and cook for 4-5 minutes, breaking up with a wooden spoon, until browned. Transfer to a plate.
Return the pan to a medium-high heat, add another drizzle of olive oil and the long red chilli (if using) and cook for 1-2 minutes. Add the remaining garlic and cook for 1 minute, or until fragrant. Add the roasted cashews and cook for 1 minute, or until golden. Add the fish sauce, the remaining kecap manis and the reserved cooking water. Stir in the cooked rice noodles and the green beans to coat in the sauce, and then add the pork mince and stir through.
Divide the sweet and sticky pork noodles between bowls and sprinkle over the coriander.