Ingredients
- 450g fresh rice noodles
- 2 teaspoons peanut oil
- 600g pork mince
- 2 tablespoons red curry paste
- 1/4 cup kecap manis
- 1 bunch asparagus, trimmed, sliced diagonally
- 1/2 cup fresh coriander leaves
Method
- Step 1Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until tender. Using a fork, separate noodles. Drain.
- Step 2Heat oil in a wok over medium-high heat. Add mince. Stir-fry for 4 to 5 minutes or until just cooked. Add red curry paste, kecap manis, 1/4 cup cold water and asparagus. Stir-fry for 3 minutes or until asparagus is tender.
- Step 3Add noodles and coriander. Stir-fry for 2 to 3 minutes or until heated through. Serve.
Nutrition
2139 kj
Energy
15.1g
Fat Total
4.5g
Saturated Fat
2g
Fibre
36.3g
Protein
90mg
Cholesterol
924mg
Sodium
56.5g
Carbs (total)
All nutrition values are per serve
Notes
You could replace the pork mince with chicken mince, and the asparagus with 1 bunch broccolini, cut into thirds.
- Author: Jenny Fanshaw
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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