Samoan chop suey

Serves: 4

Time to make: 40 mins

Ingredients

550g lean pork
200g rice sticks (thick rice noodles)
1 tablespoon oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 teaspoons crushed ginger
3 tablespoons salt-reduced soy sauce
400g frozen stir-fry vegetables

Instructions

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1 Cut pork in bite-sized pieces. Place in a large pan. Cover with 1 cup boiling water. Cover pan. Cook on a high heat until water has evaporated (this will take about 20-25 minutes).

2 While pork is cooking, prepare noodles. Place noodles in a large heatproof bowl and cover with just enough boiling water. Leave to soak for 6 minutes until softened. Drain then cut in slightly shorter pieces.

3 Once pork is cooked, remove from pan and pat with kitchen towel. Wipe out pan. Return pork to pan with oil, onion, garlic and ginger. Stir-fry for 3-4 minutes.

4 Add noodles to pork, toss lightly and pour over soy sauce. Cook for 2 minutes.

5 Add vegetables and stir-fry for a final 2-3 minutes. Serve garnished with fresh coriander.

Variations

You can vary the meat you use in this recipe, eg. use a mix of lean chicken, beef and pork.
Make it gluten free: Use gluten-free soy sauce (or tamari).

Nutrition Info (per serve)

Calories 418 cal

Kilojoules 1750 kJ

Protein 36 g

Total fat 8 g

Saturated fat 2 g

Carbohydrates 50 g

Sugar 6 g

Dietary fibre 4 g

Sodium 540 mg

Calcium 50 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.