Ingredients
- 250g dried egg noodles
- 1 teaspoon sesame oil
- 1 tablespoon peanut oil
- 500g minced pork
- 1 small onion, roughly chopped
- 1 small red chilli, seeds removed, finely chopped
- 2 tablespoons good-quality satay paste*
- 2 tablespoons fish sauce
- 2 tablespoons ketjap manis*
- 3 tablespoons (1/4 cup) crushed unsalted peanuts
- 200ml coconut milk
- 2 kaffir lime leaves*, thinly shredded
- 2 tablespoons chopped fresh coriander
- Lime wedges, to serve
Method
- Step 1Cook noodles in boiling salted water according to packet directions. Drain and toss with sesame oil.
- Step 2Heat peanut oil in a wok over high heat. When hot, add the pork and onion and stir-fry for 2-3 minutes until cooked through. Add chilli and satay paste and stir-fry for a few seconds, then add fish sauce, ketjap manis, peanuts, coconut milk and lime leaves.
- Step 3Cook for a further 2-3 minutes, then toss through noodles and coriander. Serve in bowls with lime wedges.
- Low carb
- Low sugar
- Lower gi
Nutrition
2603 kj
Energy
34g
Fat Total
14g
Saturated Fat
5g
Fibre
38g
Protein
120mg
Cholesterol
2178.05mg
Sodium
3g
Carbs (sugar)
40g
Carbs (total)
All nutrition values are per serve
Notes
* Good-quality satay paste is available from gourmet food stores. * Ketjap manis is available from Asian and selected supermarkets. * Kaffir lime leaves are from Asian supermarkets and selected greengrocers.
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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