Pork noo­dle stir-fry

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SERVES 4 PREP 15 mins COOK 15 mins EASY

3 tbsp sesame oil

350g lean pork mince 350g egg noo­dles thumb-sized piece gin­ger, peeled and chopped, or 1 ½ tbsp gin­ger purée 3 gar­lic cloves, crushed, or 1 tbsp gar­lic purée 320g stir-fry veg (we used

2 x 160g bags of mangetout, baby sweet­corn, beansprouts, car­rots and pep­pers)

4 tbsp low-salt soy sauce

2 tsp corn­flour

4 tbsp sweet chilli sauce Heat the oil in a wok or fry­ing pan. Add the mince, break it up with a spoon and fry over a high heat for about 8 mins un­til brown­ing. While the meat cooks, boil a ket­tle, then pour the hot wa­ter over the noo­dles. Set aside for 5-10 mins to soften. Add the gin­ger, gar­lic and veg to the pan and stir-fry for 2-3 mins. Mix 1 tbsp soy sauce with the corn­flour to make a paste. Add the re­main­ing soy sauce, the chilli sauce and 2 tbsp wa­ter. Drain the noo­dles and add to the pan with the sauce. Cook un­til the sauce coats the noo­dles, adding a splash of wa­ter if needed, then serve.

GOOD TO KNOW 2 of 5-a-day

PER SERV­ING 599 kcals • fat 19g • sat­u­rates 4g • carbs 74g • sug­ars 11g • fi­bre 5g • pro­tein 31g • salt 4.2g

£1.40 per serv­ing

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