Quick and easy, the whole family will love these slurpy noodles.
Ingredients
- 350g packet fresh Singapore noodles
- 2 tablespoons cornflour
- 500g diced pork
- 2 tablespoons peanut oil
- 1 red onion, halved, thinly sliced
- 1 medium red capsicum, thinly sliced
- 1 medium green capsicum, thinly sliced
- 2/3 cup sweet and sour sauce
- 440g can pineapples pieces in juice, drained
Method
- Step 1Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until tender. Using a fork, separate noodles. Drain.
- Step 2Meanwhile, place cornflour and pork in a bowl. Toss to coat.
- Step 3Heat a wok over high heat. Add half the oil. Swirl to coat. Add half the pork. Stir-fry for 3 to 4 minutes or until golden. Transfer to a bowl. Repeat with remaining oil and pork. Reduce heat to medium-high. Stir-fry onion for 2 minutes or until softened. Return pork to wok. Add capsicum. Stir-fry for 2 minutes or until capsicum is tender. Add sauce, pineapple and noodles. Stir-fry for 1 to 2 minutes or until heated through. Serve.
- Lower gi
Nutrition
2062 kj
Energy
12g
Fat Total
2g
Saturated Fat
3g
Fibre
38g
Protein
119mg
Cholesterol
482.19mg
Sodium
25g
Carbs (sugar)
57g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: Serve with jasmine rice instead of noodles and save around $1.54 in total.
- Author: Jenny Fanshaw
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
0