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Pork, noodle and Thai basil stir-fry

  • 4servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E, P
MineralsSelenium, Copper, Iodine, Fluorine, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons peanut oil

  2. 600g pork butterfly steaks, sliced thinly

  3. 450g fresh hokkien noodles

  4. 1 large (30g) red onion, sliced thinly

  5. 1 long red chilli, sliced thinly

  6. 2 cloves garlic, crushed

  7. 4cm piece fresh ginger (20g), grated

  8. cup (60ml) kecap manis (sweet soy sauce)

  9. 1 tablespoon fish sauce

  10. 2 tablespoons lime juice

  11. 200g snow peas, trimmed, halved

  12. 1 cup (80g) shredded Chinese cabbage

  13. 1/3 cup firmly packed Thai basil leaves

  14. lime wedges for serving, optional

Instructions Jump to Ingredients ↑

  1. Heat half of the oil in a wok or large frying pan; stir-fry pork in small batches, until pork is well browned. Remove from wok.

  2. Place noodles in a medium heatproof bowl, cover with boiling water, stand for 5 minutes; drain.

  3. Heat remaining oil in wok; stir-fry onion until almost tender. Add chilli, garlic and ginger; stir-fry until fragrant. Add sauces, juice and snow peas; stir-fry until snow peas are just tender.

  4. Return pork to wok with cabbage, basil leaves and noodles; stir-fry until noodles are heated through.

  5. Divide stir-fry among bowls and serve with lime wedges, if desired.

  6. Not suitable to freeze. Not suitable to microwave.

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