(at time of publication)
- 2 eggs, lightly whisked
- 250g vermicelli noodles
- 1 tablespoon char siu sauce (see tips)
- 400g lean pork loin medallions, trimmed
- 1 tablespoon curry powder
- 1 teaspoon castor sugar
- 2 tablespoons salt-reduced soy sauce
- 400g stir-fry vege mix
- 2 cups shredded red cabbage
- 1 cup bean sprouts
- ½ cup roughly chopped fresh coriandercilantroX
1 Spray a wok or a large, deep frying pan with oil. Set over a high heat. Add eggs to wok and swirl to thinly coat base. Cook for 1 minute or until eggs just set. Transfer cooked eggs to a chopping board. Roll up, slice thinly crossways and set aside.
2 Cook vermicelli following packet directions. Drain, refresh under cold water and drain again.
3 Meanwhile, place char siu sauce and 1 tablespoon water in a large, shallow dish. Add pork and turn to coat. Spray a small non-stick frying pan with oil and set over a medium heat. Drain pork of excess sauce and add to pan. Cook each side for 2 minutes or until cooked through. Cut cooked pork in thick slices. Set aside.
4 Combine curry powder, sugar and soy sauce with 2 tablespoons water in a small bowl. Return wok to a medium-high heat. Add vege mix and stir-fry for 1-2 minutes or until tender. Add cooked noodles, reserved pork and curry mixture to wok (or pan). Stir-fry for 1 more minute or until heated through, adding a little water if noodles become dry.
5 Stir bean sprouts and chopped coriander through pork and noodles. Top with reserved cooked-egg strips and serve.
Make it gluten free: Use gluten-free char siu sauce and soy sauce and check curry powder is gluten free.
Find char siu sauce in the Asian aisle of supermarkets.
Ground almond meal is low FODMAP in ¼ cup serves, just avoid large serves as they become high FODMAP. This means this tart base is low FODMAP providing you divide it into at least four serves.
Nutrition Info (per serve)
Total fat 13g
–Saturated fat 3g
Dietary fibre 3g
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