Create a stir when you serve this easy main that’s perfect for any night of the week.
Ingredients
- 100g cellophane (mung bean) vermicelli noodles
- 2 teaspoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon brown sugar
- Olive oil spray
- 500g pork leg steak, cut into thin strips
- 1 red onion, cut into thin wedges
- 2 long fresh red chillies, deseeded, cut into thin strips
- 500g Kent pumpkin, peeled, deseeded, cut into 1cm-thick pieces
- 80ml (1/3 cup) water
- 2 bunches asparagus, woody ends trimmed, cut diagonally into 5cm lengths
- 1/2 cup fresh Thai basil leaves
Method
- Step 1Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes to soften. Drain.
- Step 2Meanwhile, combine the fish sauce, lime juice and sugar in a small jug and stir until sugar dissolves.
- Step 3Heat a wok over high heat. Spray with olive oil spray to lightly grease. Add half the pork and stir-fry for 1-2 minutes or until golden brown. Transfer to a plate. Repeat with the remaining pork, reheating the wok between batches.
- Step 4Add the onion and chilli to the wok and stir-fry for 1-2 minutes or until the onion softens. Add the pumpkin and water and stir-fry for 4-5 minutes or until the pumpkin softens. Add the asparagus and stir-fry for 2 minutes or until tender crisp. Return the pork to the wok with the lime mixture and combine.
- Step 5Divide noodles among serving bowls. Top with the pork mixture and sprinkle with Thai basil to serve.
Nutrition
1350 kj
Energy
3g
Fat Total
1g
Saturated Fat
4.5g
Fibre
35g
Protein
40g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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