Do your kids a favour and make them this healthy pork, vegie and egg rice noodle dish!
Ingredients
- 300g pork fillet, cut into 2cm cubes
- 1 garlic clove, crushed
- 1 tablespoon kecap manis
- 2 teaspoons salt-reduced soy sauce
- 1 tablespoon sweet chilli sauce
- 250g packet rice stick noodles
- 3 teaspoons Alfa One rice bran oil
- 2 eggs, lightly beaten
- 1 large carrot, peeled, diced
- 3/4 cup frozen corn kernels
- 1 bunch baby pak choy, trimmed, sliced
- 2 green onions, thinly sliced
Method
- Step 1Place pork, garlic, half the kecap manis and half the soy sauce in a bowl. Turn to coat. Cover with plastic wrap. Refrigerate for 1 hour, if time permits.
- Step 2Combine remaining kecap manis, soy sauce, sweet chilli sauce and 1 tablespoon cold water in a bowl. Set aside. Place noodles in a large, heatproof bowl. Cover with boiling water. Set aside for 10 minutes to soften. Drain.
- Step 3Heat 1 teaspoon oil in a wok over high heat. Stir-fry egg for 1 minute or until just cooked through. Transfer to a bowl. Clean wok with paper towel. Add half remaining oil to wok. Stir-fry pork for 2 minutes or until browned. Transfer to a bowl.
- Step 4Heat remaining oil in wok. Stir-fry carrot for 1 minute. Add corn, pak choy and half the green onion. Stir-fry for 1 minute or until corn is heated through. Add noodles, sauce mixture, pork and egg. Stir-fry for 2 minutes or until pork is cooked through. Divide between bowls. Sprinkle with remaining onion. Serve.
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1430 kj
Energy
8.8g
Fat Total
2.1g
Saturated Fat
4.3g
Fibre
24.2g
Protein
165mg
Cholesterol
440mg
Sodium
40.1g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Katrina Woodman
- Image credit: Armelle Habib
- Publication: Super Food Ideas
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