Ingredients
- 350g fresh or shelf-life Singapore noodles
- 2 tablespoons sesame seeds
- 4 (about 175g each) pork scotch fillet steaks
- 2 teaspoons canola oil
- 2 celery sticks, ends trimmed, thinly sliced diagonally
- 1 carrot, peeled, cut into thin matchsticks
- 2 teaspoons finely sliced fresh ginger
- 4 shallots, ends trimmed, cut into 4cm lengths diagonally
- 250g bean sprouts
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1/3 cup fresh coriander leaves
Method
- Step 1Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 2 minutes or until tender. Drain.
- Step 2Meanwhile, place the sesame seeds on a small plate. Season both sides of the pork with salt and pepper. Press 1 side of each pork steak into the sesame seeds to coat. Heat half the oil in a large non-stick frying pan over medium heat. Add the pork, sesame seed side down, and cook for 3-4 minutes each side or until cooked through.
- Step 3While the pork is cooking, heat the remaining oil in a wok over high heat. Add the celery, carrot and ginger, and stir-fry for 2 minutes. Add the shallot and stir-fry for 30 seconds. Add the noodles, bean sprouts and combined sauce, and stir-fry for 1-2 minutes or until heated through. Add three-quarters of the coriander and toss to combine. Thinly slice the pork. Divide the noodles among serving bowls. Top with the pork and the remaining coriander to serve.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1724 kj
Energy
10g
Fat Total
2g
Saturated Fat
4g
Fibre
49g
Protein
96mg
Cholesterol
1426.76mg
Sodium
4g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
Notes
Variation: For Coriander chicken with stir-fried noodles, omit the sesame seeds and shallots. Replace the pork with chicken breast fillets. Replace oyster sauce with kecap manis. Finely chop the coriander and use it to coat the chicken in step 2.
- Author: Jules Jansen
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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