Thai-Style Peanut Pork & Konjac Noodles
with Veggie Stir-Fry
- Peanuts
- Gluten
- Molluscs
- Wheat
- Soy
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
With a similar texture to rice noodles but fewer carbs, konjac noodles work wonders in this speedy and flavoursome dish. A peanutty Thai sauce coats juicy pork mince and slippery noodles wonderfully while the chilli flakes bring the heat. This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Ingredients
1
carrot
1
zucchini
1 bag
green beans
1 packet
konjac noodles
1 packet
peanut butter
(Contains: Peanuts May be present: Sesame, Almond, Brazil nut, Cashew.)
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
pork mince
1 pinch
chilli flakes
1 sachet
asian bbq seasoning
(Contains: Gluten, Soy, Wheat)
Not included in your delivery
olive oil
¼ cup
water
½ tbs
brown sugar
5 tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Thinly slice carrot and zucchini into half-moons. Trim and halve green beans. • Drain and rinse konjac noodles. • In a small bowl, combine peanut butter, oyster sauce, the water, the brown sugar and the vinegar, until smooth.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot, zucchini and green beans, until tender, 4-5 minutes. Season and transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. Add Asian BBQ seasoning and cook, until fragrant, 1 minute. • Reduce heat to medium, return veggies to pan and add sauce mixture, stirring, until slightly reduced, 1 minute. • Remove pan from heat and add konjac noodles, tossing, until combined.
TIP: Drain oil from pan before adding the veggies, for best results!
• Divide Thai-style peanut pork, veggies and konjac noodles between bowls. • Top with chilli flakes (if using) to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tasty peanut-oyster sauce combo, though some found it overpowering. A few suggested adding herbs or lime for freshness.
- Ease of prep: Customers praised how quick and easy this dish was to prepare, with several mentioning it was ready "in a blink of an eye".
- Suggestions: Several recommended using thicker noodles like hokkien or pad thai instead of konjac. Some found adding extra chilli or fish sauce boosted flavour.
- Portions: Many felt the noodle portion was too small for two people, with some cooking extra or substituting rice to bulk it up.
- Leftovers: A few mentioned enjoying leftovers for lunch the next day, with one saying there was "a fight over the leftovers".
