Ingredients
- 250g dried rice noodles
- 2 tablespoons peanut oil
- 500g stir-fry pork strips
- 2 large brown onions, cut into wedges
- 2 long red chillies, deseeded, thinly sliced
- 1 bunch baby bok choy, leaves separated, stems sliced
- 1 lime, juiced
- 2 tablespoons kecap manis
- 1 tablespoon white sugar
- lime wedges, to serve
Method
- Step 1Cook noodles following packet directions. Drain and set aside.
- Step 2Meanwhile, heat a wok over high heat until hot. Add 2 teaspoons oil and swirl to coat. Add one-third of pork and stir-fry for 2 minutes or until sealed. Remove to a plate. Repeat with oil and remaining pork in 2 batches.
- Step 3Add remaining oil to wok. Add onions and stir-fry for 2 minutes or until tender. Add chillies and stir-fry for 1 minute. Return pork and any juices to wok. Add bok choy stems. Stir-fry for 1 minute.
- Step 4Combine 2 tablespoons lime juice, kecap manis and sugar in a jug. Pour over pork and stir-fry for 1 minute. Add bok choy leaves and stir to combine. Spoon stir-fry over noodles. Serve with lime wedges.
- Low sugar
Nutrition
2078 kj
Energy
11g
Fat Total
2g
Saturated Fat
6g
Fibre
33g
Protein
119mg
Cholesterol
803.8mg
Sodium
9g
Carbs (sugar)
59g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Lucia
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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