Stir-fried pork and pickled cucumber on rice noodles

Stir-fried pork and pickled cucumber on rice noodles

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Turn pork mince into a flavoursome Asian meal thats light, tasty, and so easy to prepare. Ideal for lunch or a light dinner, this healthy recipe is ready in only 30 minutes.

The ingredient of Stir-fried pork and pickled cucumber on rice noodles

  1. 1 Lebanese cucumber
  2. 2 teaspoons caster sugar
  3. 1 long red chilli, seeds removed, finely chopped
  4. 2 tablespoons rice vinegar
  5. 2 tablespoons oyster sauce
  6. 2 tablespoons soy sauce
  7. 1 tablespoon sweet chilli sauce
  8. 1 tablespoon cornflour
  9. 2 teaspoons grated fresh ginger
  10. 3 spring onions, thinly sliced
  11. 500g lean pork mince
  12. 100g snow peas, sliced on an angle
  13. 1/3 cup coriander leaves
  14. 160g rice stick noodles, cooked according to packet instructions

The instruction how to make Stir-fried pork and pickled cucumber on rice noodles

  1. Peel the cucumber, then use the peeler to cut it into long ribbons, discarding seeds in centre. Combine the sugar, chilli and 1 tablespoon vinegar in a bowl. Stir to dissolve sugar, then toss with cucumber and stand while you cook the stir-fry.
  2. Combine the sauces in a bowl with 1/2 cup (125ml) water. In another small bowl, mix cornflour with the remaining 1 tablespoon of vinegar.
  3. Heat the oil in a wok over medium-high heat. Cook the ginger and spring onion, stirring, for 30 seconds until fragrant. Add pork and stir-fry for 5 minutes until browned. Add sauce mixture, cook for 2 minutes, then add snow peas and stir-fry for 1-2 minutes until just tender. Toss through the coriander. Divide the noodles among 4 bowls, then top with the pork and pickled cucumber.

Nutritions of Stir-fried pork and pickled cucumber on rice noodles

fatContent: 374.035 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 45 grams carbohydrates
fibreContent: 9 grams sugar
proteinContent:
cholesterolContent: 29 grams protein
sodiumContent:

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