Stir-fried pork with rice noodles, peanuts and choy sum
- 200g dried rice stick noodles
- 1 tablespoon no-added-salt-or-sugar peanut butter
- 1 tablespoon gluten-free, reduced-salt tamari
- ¼ cup light coconut milk
- 2 teaspoons lime juice
- 1 teaspoon brown sugarlight brown cane sugarX
- 400g lean pork fillet, thinly sliced
- 2 large carrots, peeled, cut into batons
- 250g green beans, trimmed, cut into 3cm lengths
- 1 long red chilli, deseeded, thinly sliced, plus extra, to serve
- 3cm piece fresh ginger, finely grated
- 1 bunch choy sum, trimmed, cut into 5cm lengths
- 2 tablespoons chopped unsalted roasted peanuts
1 Place the noodles into a large heatproof bowl. Cover with boiling water and set aside to soak for 5 minutes, or until softened. Drain. Combine peanut butter, tamari, coconut milk, lime juice and sugar in a small bowl until smooth. Set aside.
2 Lightly spray a large wok with olive oil and set it over high heat. Stir-fry the pork, in two batches, for 2–3 minutes, or until golden. Transfer to a plate.
3 Return the wok to high heat and spray with a little more oil. Stir-fry carrot and beans for 2–3 minutes, or until almost tender. Add chilli and ginger; stir-fry for 30 seconds, or until fragrant. Add the choy sum and stir-fry for 1 minute, or until just wilted.
4 Return pork to wok with the reserved rice noodles and peanut sauce. Stir-fry mixture for about 1 minute, or until hot. Serve topped with chopped roasted peanuts and extra chilli.
Nutrition Info (per serve)
Total fat 11.8g
–Saturated fat 2.8g
Dietary fibre 9.5g
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