Ingredients
- 500g fresh thin egg or Singapore noodles
- 2 teaspoons cornflour
- 2/3 cup Massel chicken style liquid stock
- 1/3 cup oyster sauce
- 1/4 cup soy sauce
- 1 tablespoon peanut oil
- 600g pork mince
- 2 garlic cloves, crushed
- 5 green onions, trimmed, thinly sliced diagonally
- 1 small red capsicum, thinly sliced
- 2 carrots, peeled, finely chopped
- 1 cup frozen green peas
- 1/4 Chinese cabbage (wombok), finely shredded (see note)
Method
- Step 1Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 minute or until tender. Drain. Using a fork, separate noodles. Set aside.
- Step 2Combine cornflour, stock, oyster sauce and soy sauce in a jug. Stir until smooth. Set aside.
- Step 3Heat a wok over high heat. Add oil and swirl to coat. Add pork and garlic. Stir-fry, breaking up mince with a wooden spoon, for 3 to 4 minutes or until cooked through.
- Step 4Reserve 2 tablespoons of onion. Add remaining onions, capsicum and carrots to wok. Stir-fry for 2 minutes. Add stock mixture. Bring to the boil. Add peas, cabbage and noodles. Stir-fry for 2 to 3 minutes or until peas are tender. Spoon into bowls. Top with reserved onions. Serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
2391 kj
Energy
21g
Fat Total
7g
Saturated Fat
8g
Fibre
45g
Protein
81mg
Cholesterol
2519.52mg
Sodium
9g
Carbs (sugar)
47g
Carbs (total)
All nutrition values are per serve
Notes
You will need about 2 cups of finely-shredded cabbage.
- Author: Annette Forrest
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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