Beautiful fresh herbs makes this speedy pork stir-fry extra special
Ingredients
- 1 tablespoon vegetable oil
- 1 lemongrass stem, trimmed, finely chopped
- 1 garlic clove, crushed
- 750g lean pork mince
- 1 tablespoon brown sugar
- 2 tablespoons fish sauce
- 1/2 cup (125ml) Massel chicken style liquid stock
- 2 teaspoons sambal oelek*
- 1/4 cup (60ml) lime juice
- 300g flat rice stick noodles
- 1/2 cup fresh coriander
- 1/2 cup fresh mint leaves
- 1/2 Lebanese cucumber, deseeded, sliced
Method
- Step 1Heat oil in a wok or large frypan over medium heat. Add lemongrass and garlic, and stir-fry for 30 seconds until fragrant. Increase heat to medium-high, add pork and cook for 3-5 minutes until no longer pink. Drain excess liquid if necessary.
- Step 2Add sugar and 1 tablespoon fish sauce, stirring to coat. Add stock and simmer for 5-8 minutes until liquid has evaporated. Remove from heat, then add sambal and lime juice, tossing to combine.
- Step 3Meanwhile, cook noodles according to packet instructions, then drain and toss with remaining fish sauce. Serve pork on noodles with herbs and cucumber.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
Nutrition
1890 kj
Energy
14g
Fat Total
4g
Saturated Fat
44g
Protein
1264.58mg
Sodium
5g
Carbs (sugar)
35g
Carbs (total)
All nutrition values are per serve
Notes
* Indonesian chilli paste, from Asian food shops and selected supermarkets
- Author: Nancy Duran
- Image credit: John Paul Urizar
- Publication: Taste.com.au
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