Fast and flavourful, this stir-fry of pork, prawn, green beans and vermicelli noodles is the effortless meal to end a busy day.
Ingredients
- 200g dried rice vermicelli noodles
- 2 1/2 tablespoons peanut oil
- 350g pork fillet, thinly sliced across the grain
- 300g peeled green prawns
- 1 large brown onion, halved, cut into thin wedges
- 120g green beans, topped, thinly sliced diagonally
- 2 garlic cloves, crushed
- 1 1/2 tablespoons Madras curry powder
- 150g bean sprouts, trimmed
- 1 1/2 tablespoons soy sauce
Method
- Step 1Place the noodles in a heatproof bowl. Cover with boiling water and set aside for 5 minutes or until just tender. Drain well.
- Step 2Meanwhile, heat 3 teaspoons of the oil in a wok over high heat until just smoking. Add the pork and stir-fry for 2-3 minutes or until brown all over. Transfer to a large heatproof bowl.
- Step 3Heat 3 teaspoons of the remaining oil in the wok over high heat. Add the prawns and stir-fry for 2 minutes or until prawns curl and change colour. Transfer to the bowl with the pork.
- Step 4Heat the remaining oil in the wok over high heat. Add the onion and beans and stir-fry for 1-2 minutes. Add the garlic and curry powder and cook for 1 minute or until aromatic and onion and beans soften slightly.
- Step 5Return the pork and prawns to the wok along with the noodles, bean sprouts and soy sauce and toss until well combined. Divide among serving plates and serve immediately.
Nutrition
1994 kj
Energy
14g
Fat Total
3g
Saturated Fat
39g
Protein
834.92mg
Sodium
3g
Carbs (sugar)
44g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Sun
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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