Pork mince: Trot down to the supermarket for a handy stand-by to rev up winter dinners!
Ingredients
- 2 teaspoons peanut oil
- 3 green onions, thinly sliced
- 3cm piece fresh ginger, finely grated
- 400g pork mince
- 227g can whole water chestnuts, drained, quartered
- 2 tablespoons Ayam oyster sauce
- 2 tablespoons soy sauce
- 200g dried rice-stick (pad Thai) noodles
- 1 teaspoon sesame oil
- 1/4 iceberg lettuce, coarsely shredded
- 1/4 cup chopped fresh coriander leaves
- 2 tablespoons roasted cashew nuts, roughly chopped
Method
- Step 1Heat a wok over high heat. Add oil. Swirl to coat. Stir-fry onion and ginger for 1 to 2 minutes or until fragrant. Add mince. Stir-fry for 3 minutes or until cooked through. Add water chestnuts, oyster sauce and half the soy sauce. Stir-fry for 2 to 3 minutes or until heated through. Remove from heat.
- Step 2Meanwhile, place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 10 minutes or until tender. Separate with a fork. Drain. Transfer to a platter. Drizzle with sesame oil and remaining soy sauce. Toss to coat.
- Step 3Toss lettuce through mince mixture. Arrange over noodles. Top with coriander and cashews. Serve.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1876 kj
Energy
16g
Fat Total
5g
Saturated Fat
4g
Fibre
25g
Protein
54mg
Cholesterol
1213.95mg
Sodium
4g
Carbs (sugar)
45g
Carbs (total)
All nutrition values are per serve
Notes
For a spicier dish, you could add 1 long red chilli, finely chopped, to the mince mixture in step 1.
- Author: Lucy Nunes
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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