- 2:20 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Whether cooking, or entertaining, weekends are yours to enjoy – and here is a recipe to help!
Ingredients
- 600g pork leg steaks, thinly sliced
- 1 tablespoon hot chilli sauce
- 1/4 cup soy sauce
- 2 tablespoons dry sherry
- 350g packet fresh chow mein noodles
- 2 teaspoons cornflour
- 2 tablespoons oyster sauce
- 2 teaspoons Massel chicken style stock powder
- 2 tablespoons peanut oil
- 1 medium brown onion, cut into thin wedges
- 1 medium carrot, halved, sliced diagonally
- 1 medium red capsicum, chopped
- 2 cups shredded wombok (Chinese cabbage)
- Fresh coriander leaves, to serve
Method
- Step 1Combine pork, chilli sauce, 1 tablespoon soy sauce and half the sherry in a glass or ceramic bowl. Cover. Refrigerate for 2 hours.
- Step 2Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Using a fork, separate noodles. Drain. Combine cornflour, oyster sauce, stock powder and remaining soy sauce and sherry in a jug.
- Step 3Remove pork from marinade. Heat a wok over medium-high heat. Add half the oil. Swirl to coat. Stir-fry pork, in batches, for 3 to 4 minutes or until browned. Transfer to a bowl.
- Step 4Heat remaining oil in wok. Swirl to coat. Add onion, carrot and capsicum. Stir-fry for 5 minutes or until vegetables are just tender. Return pork to wok. Add noodles, cornflour mixture and cabbage. Stir-fry for 2 to 3 minutes or until cabbage has just wilted, sauce thickens and pork is cooked through. Top with coriander. Serve.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1792 kj
Energy
12g
Fat Total
3g
Saturated Fat
4g
Fibre
42g
Protein
89mg
Cholesterol
2214.09mg
Sodium
6g
Carbs (sugar)
32g
Carbs (total)
All nutrition values are per serve
Notes
Super saver: Use trimmed chicken thigh fillets instead of pork and save around $3 in total.
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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