Name: Spicy Thai Pork with Noodle Frittata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Ingredients: 2 x 20g packets 2-minute noodles; 6 eggs; 1 tsp chicken stock; 1 tsp fried shallots, crushed; 3 spring onions/scallions, finely chopped, divided; Half a brown onion, diced; 1 garlic clove, crushed; 500 g pork mince/ground pork; 2 tbsp Massaman curry paste; 1 tbsp honey; 1 tbsp finely grated fresh ginger; 1 tbsp kecap manis*; 25 g rocket/arugula; 4 baby cucumbers, julienned; 1 small carrot, julienned; 1 red chilli, finely sliced, divided; 1 tbsp sweet chilli sauce; Handful coriander/cilantro leaves; 1 lime, quartered

Instructions

Preheat oven to 180°C/350°F. Grease and line a 16x26cm/6x10” slice pan with baking paper.
Open noodle packets and discard flavouring sachets. Place noodles in a bowl and cover with boiling water for 2 minutes until tender. Drain.
Beat the eggs with 1/4 cup water. Add the chicken stock, the fried shallots, the noodles and half of the fresh spring onions. Stir to combine and pour into baking dish. Bake for 15-20 minutes or until just set.
Meanwhile, heat 2 tbsp olive oil in a medium pan over medium-high heat. Add the onion and garlic and cook, stirring for 2 minutes. Add the pork mince, curry paste, honey, ginger and kecap manis, plus 2 tbsp water. Cook, stirring, breaking up the lumps, until the mince is cooked through and starting to crisp a little.
Mix together in a bowl the rocket, cucumbers, carrot, half the chilli, the other half of the fresh spring onions, the sweet chilli sauce, coriander leaves and juice of one of the quarters of lime. Set aside.
Remove the frittata from the oven and cut into squares. Serve with the mince, the salad and lime wedges on the side. Sprinkle with remaining chilli.

Spicy Thai Pork with Noodle Frittata