Pork Stir-Fry

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs onion
• 1pcs pak choy
• 1clove garlic
• 150g green beans
• 20g roasted peanuts
• 1bunch coriander
• 300g pork stir-fry
• 10g Chinese barbecue seasoning
• 20ml rice wine vinegar
• 150g egg noodles
• 30ml soy sauce
• 15ml honey
• 30ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Halve the carrot lengthwise and thinly slice on an angle. Thinly slice the onion. Thinly slice the pak choy stems, keeping the leaves whole. Crush or finely chop the garlic. Trim and halve the beans. Coarsely chop the peanuts. Coarsely chop the coriander, discarding the stems.
2. Step 2 — Prep pork and sauce
   Separate the pork stir-fry into a bowl. Add the Chinese barbecue seasoning, toss to coat and set aside. In a separate bowl, combine the rice wine vinegar, 2 tbs soy sauce and 3 tsp honey. Season with pepper.
3. Step 3 — Stir-fry vegetables
   Heat 1 tbs oil in a large deep frypan over high heat. Stir-fry the carrot, onion and pak choy stems for 2-3 mins until just starting to soften. Add the garlic and pak choy leaves and stir-fry for a further 1-2 mins until just tender. Remove from the pan, reserving the pan.
4. Step 4 — Cook noodles and beans
   Cook the noodles and beans in the pan of boiling water for 2 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
5. Step 5 — Stir-fry pork
   Meanwhile, heat 1 tbs oil in the reserved frypan over high heat. Stir-fry the pork for 2 mins or until browned. Remove from the pan. Return the pan to medium heat and add the soy and honey sauce. Cook, stirring, for 1 min or until slightly thickened.
6. Step 6 — Get ready to serve
   Add the noodles, vegetables and pork and any resting juices to the sauce and toss to combine. Divide the noodle stir-fry among bowls. Scatter with the peanuts and coriander to serve.

Allergens

Soy, Peanut, Gluten, Sulphites, Wheat, Egg