Asian-Style Pork & Rainbow Salad Bowl
with Sriracha & Crunchy Fried Noodles- Gluten
- Molluscs
- Wheat
- Eggs
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
This gorgeous bowl of colour doesn't just look good - it's a nutritionally balanced combo of succulent Asian-style pork, rainbow salad and zingy sriracha. Flavour is just written all over it! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
carrot
1 clove
garlic
1 packet
pork strips
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
Shredded Wombok
1 packet
deluxe salad mix
1 packet
garlic aioli
(Contains: Eggs;)
1 packet
Crunchy Fried Noodles
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
sriracha
(May be present: Soy.)
Not included in your delivery
olive oil
½ tbs
honey
drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Using a vegetable peeler, peel carrot into ribbons. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork strips in batches, until golden, 2-4 minutes. Transfer to a plate. • Return all pork strips to pan then add garlic and cook, until fragrant, 1 minute. • Remove pan from heat and stir in oyster sauce, the honey and a splash of water, tossing to coat. Season with pepper.
• In a large bowl, combine shredded wombok, deluxe salad mix, carrot ribbons, garlic aioli and a drizzle of vinegar and olive oil. Season to taste.
• Divide rainbow salad between bowls. • Top with Asian-style pork and crunchy fried noodles. • Drizzle over sriracha to serve. Enjoy!
