- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Ingredients
- 1 1/2 tablespoons olive oil
- 400g lean pork steaks (we used pork scotch fillet steaks)
- 250g fat-free 2-minute noodles (see note)
- 1/2 small sweet pineapple, skin and core removed
- 1 teaspoon sesame oil
- 1 brown onion, thinly sliced
- 1 garlic clove, thinly sliced
- 150g beansprouts, trimmed
- 250g green beans, trimmed, halved crossways
- 1 1/2 tablespoons honey
- 2 tablespoons soy sauce
Method
- Step 1Heat a non-stick frying pan over medium/high heat. Brush both sides pork with 2 teaspoons olive oil (see note). Cook for 2 to 3 minutes each side or until just cooked through. Transfer to a plate. Cover and stand for 5 minutes. Thinly slice.
- Step 2Place noodles in a large, heatproof bowl and cover with boiling water. Stand for 2 to 3 minutes to soften. Drain and rinse under cold water. Cut pineapple in half lengthways. Thinly slice.
- Step 3Heat a large wok or frying pan over high heat until hot. Add sesame oil and remaining 1 tablespoon olive oil. Swirl to coat. Add onion and garlic. Stir-fry for 1 to 2 minutes or until tender. Add beansprouts and beans. Stir-fry for 1 minute.
- Step 4Add noodles and pork to wok. Pour over honey and soy sauce. Toss to combine. Add pineapple and stir-fry for 1 minute or until just heated through. Serve.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1296 kj
Energy
10.7g
Fat Total
2g
Saturated Fat
5.1g
Fibre
27.2g
Protein
98mg
Cholesterol
943mg
Sodium
23.6g
Carbs (total)
All nutrition values are per serve
Notes
Preparing pork: To reduce the amount of oil required and prevent pork sticking to the pan, it’s best to use a pastry brush (or a few sprigs of fresh herbs tied together) to brush the surface of the pork with oil. Heat pan until hot then add the pork. Rice stick noodles are also suitable.
- Author: Kerrie Butler
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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