Thai-Style Peanut Pork & Konjac Noodles
with Veggie Stir-Fry- Peanuts
- Gluten
- Molluscs
- Wheat
- Soy
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
With a similar texture to rice noodles but fewer carbs, konjac noodles work wonders in this speedy and flavoursome dish. A peanutty Thai sauce coats juicy pork mince and slippery noodles wonderfully while the chilli flakes bring the heat. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
carrot
1
zucchini
1 bag
green beans
1 packet
konjac noodles
1 packet
peanut butter
(Contains: Peanuts; May be present: Sesame, Almond, Brazil nut, Cashew.)
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
pork mince
1 pinch
chilli flakes
1 sachet
asian bbq seasoning
(Contains: Gluten, Wheat, Soy;)
Not included in your delivery
olive oil
¼ cup
water
½ tbs
brown sugar
5 tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Thinly slice carrot and zucchini into half-moons. Trim and halve green beans. • Drain and rinse konjac noodles. • In a small bowl, combine peanut butter, oyster sauce, the water, the brown sugar and the vinegar, until smooth.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot, zucchini and green beans, until tender, 4-5 minutes. Season and transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. Add Asian BBQ seasoning and cook, until fragrant, 1 minute. • Reduce heat to medium, return veggies to pan and add sauce mixture, stirring, until slightly reduced, 1 minute. • Remove pan from heat and add konjac noodles, tossing, until combined.
TIP: Drain oil from pan before adding the veggies, for best results!
• Divide Thai-style peanut pork, veggies and konjac noodles between bowls. • Top with chilli flakes (if using) to serve. Enjoy!
