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