Samoan chop suey

Author: Sarah Swain - Food writer, stylist and recipe creator

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Serves: 4

Time to make: 40 mins

Ingredients

More weights & measures

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

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 418cal

Kilojoules 1750kJ

Protein 36g

Total fat 8g

–Saturated fat 2g

Carbohydrates 50g

–Sugars 6g

Dietary fibre 4g

Sodium 540mg

Calcium 50mg

Iron 3.5mg

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.

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