Pork Belly Thai Noodle Broth
Pork Belly Thai Noodle Broth
Flavoursome, aromatic and filling. This dish is full of Umami and super quick and easy to make!


This recipe was produced by Ryan Brokenbrow
More infoIngredients
- 1 x 390g Pack Sliced Pork Belly
- 1 tbsp x Blue Dragon Thai Green Curry Paste (or similar, red can also be used)
- 100g x Tender stem Broccoli
- 1 x Pack Amoy Noodles
- 4 x Spring Onions
Print this recipe
First, you want to cut the pork belly into strips. Then gently fry it on a medium heat with a little bit of oil.
Then, in a separate pan, pour in 1 litre of boiling water and then add the curry paste and whisk for a few seconds.
Once mixed together, add in the tender stem broccoli for 2 – 3 minute and then add the noodles and cook for a further 2 – 3 minutes.
Thinly slice your spring onions.
Add your tender stem and noodle broth to a bowl and top with the cooked pork belly strips.
Garnish with the sliced spring onion and a little bit of chilli from the Blue Dragon kit and Enjoy!