This recipe caught my eye on TV yesterday morning, on Lorraine! Looked like a perfect one pot dish!

Off I set to get all the ingredients, which I have to say wasn’t a very long list! It’s a perfect winter warmer and very easy!!! It tastes deeeelicious and it works!!!!!!

This Is another recipe that could easily be doubled, and adjusted according to taste. The only adjustments I made were … I roasted the butternut squash ahead of time and added double Red Thai curry paste. I just added the butternut squash as per recipe.

TIP: Put pork into the freezer for 10 mins before cutting, it makes it much easier!

Serves 4

• 1 small butternut squash, peeled and cubed
• oil, for frying
• 3 cloves of garlic, crushed
• 1 thumb sized piece of ginger,peeled ( I use the back of a spoon) and grated
• 1 onion, finely chopped
• 1 heaped tbsp ( I used 2) red Thai curry paste
• 400g can coconut milk
• 1 pint chicken stock
• 1 pork tenderloin, sliced thinly
• 4 nests vermicelli rice noodles
• 100g bean sprouts
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• juice 2 limes
• 2 tbsp fresh chopped coriander
• 30g salted peanuts

lime wedges to garnish

Method:

Place the cubed squash into a pan with a little oil then cook over a medium heat for 10-12 minutes until soft.(this is where I cooked mine in the oven earlier)

Add ginger,garlic and onion into the pan with the Thai paste cook for 4-5 mins

Pour in the coconut milk and stock and bring to a simmer and cook for 10 mins

Then add the pork and cook for a further 10 mins

meanwhile rehydrate the noodles by popping the individual nests into 4 serving bowls,pour over boiling water and leave to sit for 5 mins then drain

Just before serving add the bean sprouts to the stock mixture warm through then season with the soy,sugar and lime juice to taste ( I added a lot)

ladle the stock mixture on to the noodles then garnish with fresh coriander and peanuts.

serve with lime wedges.

Enjoy!

Let me know if you try it!! x