Speedy Thai-Inspired Pork Noodles
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings
- Preparation
- 15 minutes
- Cooking
- 20 minutes
- Total time
- 35 minutes
Heat / oven settingHob: medium-high heat
Ingredients
| Ingredient | Quantity |
|---|---|
| 750g | |
| 375g | |
| 3 | |
| 1.5 | |
| 6 | |
| 3 cloves | |
| 22.5g | |
| 1.5 tbsp | |
| 3 tbsp | |
| 3 tbsp | |
| 1.5 | |
| 4.5 tbsp |
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Equipment
- Digital scales, measuring jug and spoons
- Clean chopping boards and sharp knife
- Mixing bowl
- Clean serving utensils
- Oven gloves and heatproof mat
- Wok or deep frying pan
- Saucepan and colander
- Grater
- Wooden spoon
- Clean food thermometer
- Extra baking tray or larger pan/dish if needed for six servings
Method
Prepare
Wash hands, tie back hair and clean the workstation. Weigh the ingredients. Prepare vegetables first, then handle raw meat on a separate board; wash hands and sanitise equipment afterwards. Combine soy sauce, sweet chilli sauce, lime juice and water in a jug. Use pans and trays large enough for six servings. Cook in batches if needed; keep pieces the same size and allow extra time for batches. For baked dishes, use a wider dish to keep the original depth.
Cook noodles
Cook noodles according to their packet instructions. Drain and loosen gently with a fork.
Cook pork
Heat oil in a wok. Add mince and break up with a spoon. Stir-fry for 7–9 minutes until cooked through. Check the centre reaches 75°C for at least 30 seconds with a clean food thermometer; continue cooking if needed.
Add vegetables
Stir in garlic and ginger for 1 minute. Add carrot and pepper and stir-fry for 3–4 minutes until tender-crisp.
Combine
Add sauce and noodles. Toss over the heat for 2–3 minutes until steaming throughout. Add spring onions.
Present
Divide into bowls, arranging the vegetables evenly. Describe how colour, flavour and texture work together.
Portion for six
Divide the finished dish evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Keep raw meat separate from cooked and ready-to-eat food. Do not wash raw poultry; wash hands and sanitise utensils after raw meat contact.
- Use a cleaned food thermometer for meat and egg dishes: the centre should reach 75°C for at least 30 seconds, or an equivalent safe time and temperature. Timings are a guide; size and equipment affect cooking.
- Cool perishable leftovers and refrigerate within 1–2 hours. Keep the fridge at 5°C or below, use refrigerated leftovers within 48 hours and reheat only once until steaming hot throughout. Rice has a shorter storage limit.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
Pork provides protein and noodles supply carbohydrate. Vegetables contribute fibre; sweet chilli sauce adds sugar.
Practical skills
Julienne cutting, browning mince, boiling noodles and tossing a stir-fry.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.