If you love Asian flavours this dish will definitely satisfy your tastebuds.
Chilli Pork, Vegetable and Noodle Stir Fry
ProPoints per serve: 10
200 grams thick rice noodles
600 grams pork mince
2 cloves garlic, finely sliced
3 cm piece fresh ginger, grated
2 - 3 red chillies, finely sliced (taste dependant)
1 onion, finely sliced
1 carrot, cut into fine batons
1/2 red capiscum, finely sliced
150 grams mushrooms, sliced
2 tablespoons water
225 gram bamboo shoots, drained and rinsed
2 tablespoons oyster sauce
2 tablespoons sweet chilli sauce
juice of 1 lime
1 cup bean sprouts
1 bunch fresh coriander, chopped
Cook noodles as per packet directions, drain and set aside.
Spray a large wok with cooking spray and heat over a high heat. Add pork, garlic, ginger and chillies Stirfry until pork is sealed and almost cooked. Remove from wok.
Respray wok with cooking spray and add onions and carrots. Stir fry for 2 - 3 minutes or until starting to soften. Add capsicum and mushrooms and stir fry for a further 2 minutes, adding water if required. Add bamboo shoots and stirfry until combined.
Return pork to the wok along with oyster sauce, sweet chilli sauce and lime juice. Stir fry until mixed through. Add noodles, bean sprouts and coriander and toss through. Serve immediately garnished with extra coriander and sliced chilli.
(click here for a printable version of the recipe)