Asian-Style Pork & Rainbow Salad Bowl
with Sriracha & Crunchy Fried Noodles
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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!
