Pork & noodle stir-fry
A low-fat way to use a pack of pork mince - full of flavour and ready in a flash
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 15 mins
plus soakingLow-fat
- Put the rice noodles in a bowl and pour over enough boiling water to cover, wrap with cling film and soak for 10 mins. Meanwhile, heat a large wok or frying pan and crumble in the mince. Dry fry with some seasoning, 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, add to the pan and heat through. Pour in the dressing, top with the herbs and serve.
PER SERVING
362 kcalories, protein 28g, carbohydrate 54g, fat 5 g, saturated fat 2g, fibre 2g, sugar 12g, salt 3.83 g
Recipe from Good Food magazine, March 2011.
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http://www.bbcgoodfood.com/recipes/1133648/
http://www.bbcgoodfood.com/recipes/1133648/
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Ingredients
- 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
- 1½ tbsp caster sugar
- 3 tbsp rice vinegar or wine vinegar
- juice 1 lime
- handful mint and coriander leaves, roughly chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 15 mins
plus soakingLow-fat
Ingredients
- 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
- 1½ tbsp caster sugar
- 3 tbsp rice vinegar or wine vinegar
- juice 1 lime
- handful mint and coriander leaves, roughly chopped
PER SERVING
362 kcalories, protein 28g, carbohydrate 54g, fat 5 g, saturated fat 2g, fibre 2g, sugar 12g, salt 3.83 g
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01 March 2011
Debbie rated and commented on this recipe
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04 March 2011
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06 April 2011
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18 January 2012
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