Asian-Style Pork & Rainbow Salad Bowl
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Asian-Style Pork & Rainbow Salad Bowl

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.

Tags:
Over 30g protein
•Calorie Smart
•Under 40g carbs
Allergens:
Gluten
•Mollusc
•Wheat
•Egg

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes
Cooking Time5 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 clove

garlic

1 packet

pork strips

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 packet

Shredded Wombok

1 packet

deluxe salad mix

1 packet

garlic aioli

(Contains Egg;)

1 packet

Crunchy Fried Noodles

(Contains Gluten, Wheat; May be present: Milk, Peanut, 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)

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Nutritional Values

Energy (kJ)2177 kJ
Calories520 kcal
Fat31.1 g
of which saturates4.6 g
Carbohydrate30.7 g
of which sugars16.5 g
Dietary Fibre5.3 g
Protein29.1 g
Sodium1985 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1
1

• Using a vegetable peeler, peel carrot into ribbons. • Finely chop garlic.

2
2

• 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.

3
3

• 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.

4
4

• Divide rainbow salad between bowls. • Top with Asian-style pork and crunchy fried noodles. • Drizzle over sriracha to serve. Enjoy!