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Thai-Style Peanut Pork & Konjac Noodles
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Thai-Style Peanut Pork & Konjac Noodles

Thai-Style Peanut Pork & Konjac Noodles

with Veggie Stir-Fry

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.

Tags:
Under 650kcal
Under 30g carbs
Quick
Over 30g protein
Allergens:
Peanut
Gluten
Mollusc
Wheat
Soy

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.

Preparation Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

zucchini

1 bag

green beans

1 packet

konjac noodles

1 packet

peanut butter

(Contains Peanut; May be present: Sesame, Almond, Brazil Nut, Cashew. )

1 packet

oyster sauce

(Contains Gluten, Mollusc, 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)

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Nutritional Values

Energy (kJ)1801 kJ
Fat22.8 g
of which saturates6.3 g
Carbohydrate22.8 g
of which sugars15.9 g
Dietary Fibre7.7 g
Protein33.6 g
Sodium1834 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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!

4
4

• Divide Thai-style peanut pork, veggies and konjac noodles between bowls. • Top with chilli flakes (if using) to serve. Enjoy!