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Pork and noodle stirfry

  • 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, H, C, P
MineralsSelenium, Copper, Iodine, Fluorine, Silicon, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 100g fresh rice noodles

  2. Boiling water

  3. 2 cloves garlic

  4. 1 large mild red chilli, deseeded

  5. 2 tsp white pepper

  6. red onion, diced finely

  7. 2 tbsp rice bran oil

  8. 500g minced pork

  9. 1 tsp tamarind puree

  10. 4 kaffir lime leaves (fresh or dried), sliced finely

  11. 2 tbsp brown sugar

  12. 2 tbsp fish sauce

  13. 1 carrot, sliced into matchsticks

  14. 1 red capsicum, sliced into matchsticks

  15. 1 cucumber, sliced into matchsticks

  16. 1 cup fresh basil leaves

  17. 1 cup fresh coriander leaves

  18. Fried shallots, to garnish

  19. cup peanuts, crushed, to garnish

Instructions Jump to Ingredients ↑

  1. Place noodles in bowl and pour over boiling water to cover. Let stand for a few minutes, stir, drain and set aside.

  2. Place garlic, chilli, pepper and onion in mortar and pound with pestle to form a paste (or use food processor).

  3. Heat oil in wok, fry paste for 1 minute, then add pork mince and fry for a few minutes until browned. Add tamarind puree, kaffir lime leaves, sugar and fish sauce and cook for a few minutes. Taste and adjust flavouring. It should taste sweet and sour, spicy and salty.

  4. Add carrot, capsicum, cucumber and noodles. Toss to combine. Add herbs and remove from heat. Place in bowls and top with shallots and peanuts to serve.A great stir-fry for a weekday dinner.

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