HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Sweet Chilli Pork & Crunchy Noodles
Quick Sweet Chilli Pork & Crunchy Noodles

Quick Sweet Chilli Pork & Crunchy Noodles

with Pear & Spinach Slaw

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Lift your stir-fry game by teaming sweet chilli sauce with ginger - 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. The crunchy noodles turn this into a textural treat, and the coriander makes the whole dish sing.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 650kcalUnder 30g carbsQuickEasy Prep

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 Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet



1 packet

pork strips

1 packet

ginger paste

1 packet

sweet chilli sauce

1 bag

slaw mix

1 bag

baby spinach leaves

1 packet

crunchy fried noodles

(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy)

1 bag


Not included in your delivery

olive oil

1 drizzle

rice wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1843 kJ
Fat20.6 g
of which saturates3.6 g
Carbohydrate29.7 g
of which sugars19.1 g
Dietary Fibre5.2 g
Protein31.8 g
Sodium1293 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Thinly slice pear. • In a medium bowl, combine mayonnaise, a drizzle of rice wine vinegar and a pinch of salt and pepper.


• In a large frying pan, heat a drizzle of olive oil over a high heat. Cook pork strips, in batches, until golden, 2-3 minutes. Transfer to a plate. • Add ginger paste to pan and cook, stirring, until fragrant, 1 minute. • Remove pan from heat. Stir in sweet chilli sauce and a dash of water • Return cooked pork to pan, tossing to combine, 30 seconds. Season to taste.

TIP: Cooking the pork in batches over a high heat helps it stay tender.


• While pork is cooking, to the bowl with the mayo dressing, add the slaw mix, pear and baby spinach leaves. • Toss to combine. Season to taste.


• Divide pear-spinach slaw between plates. • Top with sweet chilli-ginger pork, spooning over any remaining sauce from the pan. • Sprinkle with crunchy fried noodles and torn coriander to serve.