April Fools of a brand collab between Howie’s x Heinz. Just a joke but could it become reality…
Winner of Meat Product of the Year 2023 our Black Label Aberdeen Angus Gastro Burgers are back!!
hands up who’s excited for the return of our BBQ RANGE!!
Our limited edition Chocolate Haggis Dessert was only available in the run up to Burns 2024 and is no longer available to purchase. Sorry to disappoint.
Is it even Christmas without some Simon Howie bon bons and pigs in blankets?! We are pleased to announce our Christmas trimmings range is now go in supermarkets across Scotland!
Prep time:
15 minutes
Cooking time:
10 minutes mins
Serves:
4 people
Add an Oriental twist to your mince dish this week!
This combination of robust and fresh flavours also works well with Simon Howie steak mince if you prefer.
500g (1Ib 2oz) Simon Howie pork mince
3 garlic cloves
2.5cm (inch) piece root ginger, peeled and grated
1 bird’s eye or thai red chilli, deseeded and finely chopped
2tbsp dark soy sauce
300g cooked rice noodles
3 limes
Small bunch of fresh coriander
Extra chilli to serve if desired
1. Put the pork mince in a wok or large frying pan and stir fry over a high heat for 3-4 minutes until beginning to brown.
2. Add the garlic, ginger and chilli and stir fry for 2 minutes. Add the soy sauce and the noodles, then stir fry for a further 2-3 minutes until thoroughly hot. Extract the juice from one of the limes and pour over the noodles and pork. Stand for 10 minutes.
3. To serve, pile on to warm serving plate, sprinkle with chopped coriander and chilli, if liked. Cut the remaining lime into wedges and serve with the pork and noodles. Delicious accompanied with sweet chilli sauce.
Add an Oriental twist to your mince dish this week!
This combination of robust and fresh flavours also works well with Simon Howie steak mince if you prefer.
Prep time: 15 minutes
Cooking time: 10 minutes
Serves: 4
1. Put the pork mince in a wok or large frying pan and stir fry over a high heat for 3-4 minutes until beginning to brown.
2. Add the garlic, ginger and chilli and stir fry for 2 minutes. Add the soy sauce and the noodles, then stir fry for a further 2-3 minutes until thoroughly hot. Extract the juice from one of the limes and pour over the noodles and pork. Stand for 10 minutes.
3. To serve, pile on to warm serving plate, sprinkle with chopped coriander and chilli, if liked. Cut the remaining lime into wedges and serve with the pork and noodles. Delicious accompanied with sweet chilli sauce.
Explore Articles
Click & Collect
