Sweet Chilli Pork & Crunchy Noodles
with Pear Slaw- Eggs
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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 - and added a sprinkle of crunchy noodles to turn this into a textural treat. Don't forget the coriander garnish, it makes the whole dish sing! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
pear
1 packet
mayonnaise
(Contains: Eggs;)
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
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 bag
coriander
Not included in your delivery
olive oil
1 drizzle
rice wine vinegar
1 tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• Thinly slice pear into wedges. • 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 high heat. When oil is hot, cook pork strips, in batches, until golden, 2-3 minutes. Transfer to a plate. • Return pan to high heat. Cook ginger paste until fragrant, 1 minute. • Remove pan from heat. Stir in sweet chilli sauce, the soy sauce and a splash of water. Return 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 the pork is cooking, add slaw mix, pear and baby spinach leaves to bowl with the mayo dressing. • Toss to combine. Season to taste.
• Divide pear slaw between plates. • Top with sweet chilli pork, spooning over any remaining sauce from the pan. • Sprinkle with crunchy fried noodles and torn coriander to serve.
