Sharp, salty fish sauce adds rich, authentic flavour to this traditional dish.
Ingredients
- 2 tablespoons peanut oil
- 500g pork scotch fillet steaks, finely chopped
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/4 teaspoon turmeric
- 1 star anise
- 4 truss tomatoes, coarsely chopped
- 125ml (1/2 cup) Massel chicken style liquid stock
- 1 tablespoon light soy sauce
- 2 teaspoons fish sauce
- 200g pkt dried rice noodles
- 50g snow pea sprouts, trimmed
- Roasted peanuts, salted, chopped, to serve
- Red chilli flakes, dried, to serve
Method
- Step 1Heat half of the oil in a wok over high heat. Stir-fry the pork, in 2 batches, for 5 minutes or until golden. Use a slotted spoon to transfer to a plate.
- Step 2Wipe the wok clean. Add remaining oil to the wok. Heat over medium heat. Add the onion and garlic. Stir-fry for 2 minutes or until soft. Add the turmeric and star anise. Toss to combine.
- Step 3Add the pork, tomato and stock to the wok. Simmer for 30 minutes or until liquid has reduced and pork is tender. Stir through the soy sauce and fish sauce. Taste and season with salt, if necessary.
- Step 4Meanwhile, cook noodles following packet directions. Drain. 5 Divide the noodles and pork mixture among serving plates. Top with the sprouts and sprinkle with the peanut and chilli.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1680 kj
Energy
15g
Fat Total
3g
Saturated Fat
4g
Fibre
36g
Protein
28g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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