Pork Belly Thai Noodle Broth

Pork Belly Thai Noodle Broth

Serves 2 20 minutes

Flavoursome, aromatic and filling. This dish is full of Umami and super quick and easy to make!

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This recipe was produced by Ryan Brokenbrow

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f4dd0cc7e22c062a8329ab2157f891c317ed2f7a-e1602062679218

Ryan Brokenbrow

Long Description

Ingredients

  • 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

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Ingredients

  • 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
  1. First, you want to cut the pork belly into strips. Then gently fry it on a medium heat with a little bit of oil.

  2. Then, in a separate pan, pour in 1 litre of boiling water and then add the curry paste and whisk for a few seconds.

  3. 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.

  4. Thinly slice your spring onions.

  5. Add your tender stem and noodle broth to a bowl and top with the cooked pork belly strips.

  6. Garnish with the sliced spring onion and a little bit of chilli from the Blue Dragon kit and Enjoy!

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