The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thai-style pork meatball stir-fry
This 30-minute marvel has flavour by the forkful! Quick pork meatballs sizzle in our easy-peasy spice pastes with mangetout, pak choi and chilli. Brown rice noodles and a flourish of coriander finish things off nicely!
SWK: Source of fibre
SWK: High protein
Plants 4
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Serving size
Ingredients
- 160g mangetout
- 3 pak choi
- 2 x chilli
- 1 handful of fresh coriander
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 300g brown rice noodles (Brown rice flour (83.5%), water)
- 6 spring onion
- 4 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 6 tbsp Thai red curry paste (Lemongrass, Water, Garlic, Red Chillies, Galangal, Lime Leaves, Paprika, Diced Shallots, Salt, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 500g pork mince (5% fat or less)
Nutritional Information
Calories: 478
Protein: 39g
Carbs: 66g
Fat: 6.6g
Ingredients
- 150g brown rice noodles (Brown rice flour (83.5%), water)
- 4 spring onion
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 3 tbsp Thai red curry paste (Lemongrass, Water, Garlic, Red Chillies, Galangal, Lime Leaves, Paprika, Diced Shallots, Salt, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 250g pork mince (5% fat or less)
- 80g mangetout
- 2 pak choi
- 1 chilli
- 1 handful of fresh coriander
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 492
Protein: 39g
Carbs: 68g
Fat: 7.0g
Thai-style pork meatball stir-fry
This 30-minute marvel has flavour by the forkful! Quick pork meatballs sizzle in our easy-peasy spice pastes with mangetout, pak choi and chilli. Brown rice noodles and a flourish of coriander finish things off nicely!
Cook time:
30 mins
Cuisine:
Thai
Food group:
Pork
Allergens: Soya
Cooking Instructions
Before you start
- 1 mixing bowl
- 1 large saucepan
- 1 large non stick frying pan
Get the (meat)ball rolling!
- Thinly slice the spring onions.
- In a bowl, mix half the spring onions, half the lemongrass purée, half the Thai paste and half the ginger & garlic paste into the mince. Lightly season and, using your hands, shape into 5 even-sized meatballs per person.
Prep your veg
- Halve the mangetout lengthways, and trim and thinly slice the pak choi. Finely dice the chillies (deseed for less heat) and finely chop the coriander.
Time to fry
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Add the meatballs to the pan and lightly season. Cook for 5-6 mins, turning regularly, until browned all over. Add the mangetout, pak choi, remaining spring onions, chillies, remaining lemongrass purée and pastes and cook for 1 minute more.
Things get saucy!
- Crumble in the stock cube along with 250ml water (350ml for 4 portions) and the tamari. Simmer for 4-5 mins until the meatballs are cooked through.
- Meanwhile, cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
Plate up
- Add the noodles and half the coriander to the pan and stir well.
- Serve with the remaining coriander scattered on top.