Sticky and sweet kecap manis is just the thing for these Asian pork noodles. 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.
kecap manis(ContainsGluten, Soy, Sulphites)
rice stick noodles
long red chilli
roasted cashews(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
soy sauce (or gluten-free tamari soy sauce)(ContainsGluten, 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 actually the hottest part! If you like heat, leave it in for an extra kick. Pick the coriander leaves.
In a medium bowl, combine the pork mince, the spring onion, 1/2 of the garlic and 1/2 of the kecap manis. Season with a pinch of salt and pepper and mix well. Set aside.
Add the rice stick noodles (use the suggested amount) 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 add the green beans. Reserve 2 tbs of the cooking water, drain and return to the bowl.
While the noodles are soaking, heat a drizzle of olive oil in 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 heat and add the remaining garlic, the roasted cashews, the green beans and the long red chilli and cook for 1-2 minutes, or until fragrant. TIP: Some like it hot but if you don't just hold back on the chilli. Add the fish sauce, the soy sauce, the sesame oil, the remaining kecap manis and the reserved cooking water. Add the cooked rice noodles and stir through until well combined. Return the pork mince to the pan and toss together until well combine.
Divide the sweet and sticky pork rice noodles between bowls and sprinkle over the coriander.