The Japanese have no qualms about slurping noodles loudly. So follow their lead – we think this is worth making noise about.
Ingredients
- 450g pkt hokkien noodles
- 1 tablespoon peanut oil
- 400g pork fillet, thinly sliced
- 2 brown onions, cut into wedges
- 2 garlic cloves, thinly sliced
- 4cm piece ginger, peeled, cut into matchsticks
- 1 red capsicum, seeded, thinly sliced
- 1 bunch baby bok choy, cut into wedges
- 1/3 cup (80ml) chilli jam or paste
- 1 tablespoon dry sherry
- 1 tablespoon soy sauce
- 100g toasted cashews
- 1 cup Thai basil leaves
Method
- Step 1Place the noodles in a heatpoof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well.
- Step 2Meanwhile, heat the oil in a wok over high heat until smoking. Add one-quarter of the pork, onion, garlic and ginger and stir-fry for 1-2 minutes or until lightly brown. Transfer to a bowl. Repeat in 3 more batches with remaining pork, onion, garlic and ginger.
- Step 3Add the capsicum to the wok and stir-fry for 1 minute or until almost tender. Add the pork mixture, noodles, bok choy, chilli jam, sherry, soy sauce and cashews and stir-fry for 2-3 minutes or until heated though. Remove from heat. Add the basil and toss to combine.
- Step 4Divide mixture evenly among serving bowls. Serve immediately.
- Low carb
Nutrition
2432 kj
Energy
20g
Fat Total
4g
Saturated Fat
8g
Fibre
37g
Protein
95mg
Cholesterol
561.87mg
Sodium
23g
Carbs (sugar)
57g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
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