Pork & noo­dle stir-fry


Serves 4 Prep 10 mins plus soak­ing Cook 15 mins

200g thin rice noo­dles 400g pack lean minced pork 1 bunch spring onions, sliced into chunks 2 car­rots, cut into match­sticks 5 tbsp soy sauce 1 tbsp caster sugar 3 tbsp rice vine­gar or wine vine­gar 1 lime, juiced hand­ful mint and co­rian­der leaves, roughly chopped, to serve

Put the rice noo­dles in a bowl. Cover with boil­ing wa­ter, then cover with cling film and soak for 10 mins. Mean­while, heat a large wok or fry­ing pan and crum­ble in the mince. Sea­son, then dry fry the mince, break­ing it up with a fork or wooden spoon, for 7-10 mins un­til browned. Throw in the spring onions and car­rots, and cook for 2 mins more.

Mix the soy sauce, sugar, vine­gar and lime juice. Drain the noo­dles, then add to the pan and heat through. Pour over the dress­ing, top with the herbs and serve.

PER SERV­ING 362 kcals, fat 5g, sat­u­rates 2g, carbs 54g, sug­ars 12g, fi­bre 2g, pro­tein 28g, salt 3.8g

This low-fat meal is ready in less than 15 min­utes

£1.72 per serv­ing

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