This global-inspired meal zips from the chopping board to the table in under half an hour. Don’t believe us? Take up the challenge. Set your timer and away you go!
Ingredients
- 200g button mushrooms
- 400g green beans
- 2 spring onions
- 350g pork loin steak
- 2 long red chillies
- 2 cloves garlic
- 60ml (1/4 cup) light soy sauce
- 1 tablespoon caster sugar
- 60ml (1/4 cup) peanut oil or rice bran oil
- 2 teaspoons sesame oil
- 200g dried egg noodles
- 1 tablespoon white vinegar
- 100g roasted unsalted cashews
Method
- Step 1Quarter mushrooms. Trim beans and halve long ones. Roughly chop onions. Roughly chop pork.
- Step 2Cut chillies in half, then process with garlic and 1 tablespoon soy sauce in a food processor until finely chopped. Remove half the mixture and set aside. Add the pork and sugar to food processor, then process briefly until finely chopped, but not a paste.
- Step 3Heat 2 tablespoons peanut oil and 1 teaspoon sesame oil in a wok over high heat. Add pork mixture and stir-fry for 3 minutes or until browned, then remove from wok.
- Step 4Add remaining 1 tablespoon peanut oil and 1 teaspoon sesame oil to wok. When hot, add mushrooms and beans, and stir-fry for 5 minutes or until mushrooms are golden and beans are almost tender.
- Step 5Meanwhile, cook the noodles in a saucepan of boiling salted water for 4 minutes or until tender, then drain.
- Step 6Return the pork mixture to the wok, add onions, the reserved chilli mixture, remaining 2 tablespoons soy sauce, vinegar and cashews. Cook, tossing, for 2 minutes or until combined and warmed through.
- Step 7Serve immediately with noodles.
- Low carb
- Low sugar
- Lower gi
Nutrition
2287 kj
Energy
24g
Fat Total
4g
Saturated Fat
9g
Fibre
37g
Protein
94mg
Cholesterol
1178.81mg
Sodium
8g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
Notes
Tip: To save time, using kitchen scissors, cut the green beans in half while they are cooking in the wok.
- Author: Sophia Young
- Image credit: Steve Brown
- Publication: MasterChef
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