LIP-SMACKING ASIAN FLAVOURS

HEALTHY PORK STIR-FRY WITH RICE NOODLES AND BROCCOLINI

Serves: 4

INGREDIENTS

2 tbsp gluten-free hoisin sauce; 2 tbsp glutenfree salt-reduced tamari; 1 long fresh red chilli, finely chopped; 1 tbsp finely grated fresh ginger; 2 garlic cloves, crushed; 2 tsp tamarind puree; 2 tsp sesame oil; 550g pork fillet, trimmed; 2 bunches broccolini, trimmed, halved lengthways; 200g rice stick noodles; 200g snow peas, trimmed; 4 green shallots, cut into 4cm lengths; 1 tsp sesame seeds, lightly toasted; lime cheeks, to serve

METHOD

Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Combine hoisin, tamari, chilli, ginger, garlic and tamarind puree in a small bowl.

Heat 1 tsp oil in a large non-stick frying pan over high heat. Cook pork, turning, for 7-8 minutes or until browned. Transfer to prepared tray. Spoon over 2 tbsp hoisin mixture. Roast for 10-12 minutes or until almost cooked through. Set aside for 5 minutes to rest. Thickly slice.

Meanwhile, place broccolini in a heatproof bowl. Cover with boiling water. Set aside for 2 minutes to blanch. Drain. Cook the noodles following packet directions. Drain. Refresh under cold running water.

Heat remaining oil in pan over high heat. Add broccolini, snow pea and shallot. Cook, stirring, for 1-2 minutes or until tender crisp. Add 1 tbsp remaining hoisin mixture and 1 tbsp water. Cook for 1 minute or until combined. Add noodles and remaining hoisin mixture. Cook, tossing, for a further minute or until noodles are warmed through.

Divide noodle mixture among serving bowls. Top with pork and sesame seeds. Serve with lime.