Firepot – Spicy Pork Noodles – 105g

Firepot – Spicy Pork Noodles – 105g  

Firepot Dehydrated Expedition Meals – All lovingly prepared and cooked in Dorset UK

Introducing our Thai-inspired noodles, a delectable blend of flavours featuring tasty pork and tender broccoli immersed in a spicy sauce. Drawing inspiration from the sweet and salty profiles of Thailand, we take our time to slow-cook pork mince with a tantalizing combination of chili, coriander, garlic, and soy. The mixture is then skillfully tossed with soft rice noodles, creating a harmonious marriage of textures. To enhance the dish, we drizzle a spoonful of honey, squeeze fresh lime for a burst of tang, and finish with a splash of aromatic sesame oil. The result is a sauce that exudes the comforting warmth of Asian cuisine. Savour this enticing creation that brings the vibrant tastes of Thailand to your plate.

Packaging – Waterproof 

Ingredients and allergens

Pork mince (25%), broccoli, rice noodles, onion, cabbage, garlic, red chilli, ginger, coriander, soy sauce (soya beans, wheat flour), spring onion, honey, rape seed oil, lime juice, sesame oil, fish sauce (anchovy extract, salt, sugar), cornflour

Allergens: Soya beans, wheat flour, sesame oil, anchovy extract 

 

 

Story of Firepot

Every good idea starts with a problem. We started Firepot in the belief that there must be a way to make delicious, ethically-made expedition food that wasn’t filled with chemicals. Not finding any in the shops, our founder decided to make his own, and set out with friends to cross Greenland armed with a pack full of meals. At the end of the trip, he had a few leftover and gave them to hikers arriving at Kangerlussuaq airport. Those same people called a few weeks later to ask for more, and the rest, as they say, is history.

In 2017, Firepot launched in a small kitchen in a thatched Dorset barn, with the same four recipes that crossed Greenland. As our home-cooked meals ventured to the far corners of the Earth, our community exploded. In five years, we’ve gone from a one-man operation to a team of 16 distributing food to 34 different countries. With the support of an incredible grassroots community, a Firepot meal is now eaten somewhere in the world every 40 seconds. 

As we grow, we’re committed to the principles we started out with making delicious food, using fresh, local ingredients, and sustainable practices.

What makes Firepot different?

Cooked by hand

We have always stuck to the simple quality that comes from doing things slowly: something the fast-food economy forgot.

Fresh ingredients are chopped and stirred by hand by our team of trained chefs. They use recipes which were developed over months to ensure that meals arrive in your bowl just as they would in your own kitchen — delicious and perfectly cooked, with nutritional integrity.

Dehydration

Unlike other expedition food brands, Firepot meals are dehydrated, not freeze-dried.

Dehydration is a means of air-drying. Our dryers were designed in-house and use warm air to remove the moisture from our food. This gentle process helps us to retain the texture of a home-cooked dish, avoids the need for preservatives, and it ensures that the drying process is less energy-intensive. It’s a method that sets Firepot apart from every competitor in the market.  

Sustainability

Firepot’s commitment to sustainability is at the heart of every meal. Honouring our West Country roots, we use high quality fresh ingredients, sourced as locally as possible. Our British pork and beef come through award-winning butchers and west country farms. We operate a zero-waste policy; and all our off-cuts go into the compost heap.

In 2018, Firepot also debuted the outdoor food market’s first fully compostable packaging, and we have even found a way to repurpose our standard, yellow pouches.

Award-winning menu

Firepot’s growing menu currently includes a range of 18 recipes to suit every palate. It is the only award-winning expedition food brand, and has been recognised in a class with restaurant-cooked meals every year since our launch in 2017.

We offer a wide range of recipes to suit every palate, including gluten-free options and the market’s largest range of vegan expedition food.