Thursday, June 23, 2011

Chilli Pork, Vegetable and Noodle Stir Fry

WOW what a dish jam packed with not only lots of vegetables but also all the flavours that I love.... I love using fresh herbs and spices as they add so much more than packet mixes or jars. Best of all this dish wasn't a heavy dish it was quite light and refreshing but very filling.

If you love Asian flavours this dish will definitely satisfy your tastebuds.



Chilli Pork, Vegetable and Noodle Stir Fry
Serves: 4
ProPoints per serve: 10

200 grams thick rice noodles
cooking spray
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)

2 comments:

Anonymous said...

I made this last Friday, and it was fantastic. I am on WW and have two little kids who don't like "chewy" meats, so stir-fry's with mince are fantastic for us. Thanks for the inspiration!

Jr. Chef Libby said...

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