Lift your stir-fry game by teaming sweet chilli sauce with our sweet soy seasoning - It's a killer combo that works a treat with succulent pork strips. We've swapped rice for a creamy, Asian-inspired slaw to keep the carbs down - and added a sprinkle of crunchy noodles to turn this into a textural treat.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
1 packet
Garlic Aioli
(Contains: Eggs;)
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Baby Spinach Leaves
1 packet
Coriander
250 g
Pork Strips
1
Spring Onion
1 packet
Crunchy Fried Noodles
(Contains: Gluten, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Pea Pods
1 packet
Sweet Chilli Sauce
1 packet
Slaw Mix
1 drizzle
olive oil
½ tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
1 drizzle
vinegar (white wine or rice wine)
• Trim and roughly chop pea pods.
• Thinly slice spring onion.
• In a medium bowl, combine garlic aioli, the soy sauce, a drizzle of vinegar
and a pinch of salt and pepper. Set aside.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat.
When oil is hot, stir-fry sweet soy seasoning and pork strips until golden,
2-3 minutes (cook in batches if your pan is getting crowded!).
• Remove pan from heat. Stir in sweet chilli sauce and a splash of water. Toss
pork to coat. Season to taste.
• To the bowl with aioli dressing, add slaw mix, pea pods and baby spinach
leaves. Toss to combine. Season to taste.
• Divide pea pod and spinach slaw between plates.
• Top with spiced pork, spooning over any remaining sauce from the pan.
• Sprinkle with crunchy fried noodles.
• Top with spring onion. Tear over coriander to serve. Enjoy!