Peanut Pork & Konjac Noodles
with Stir-Fried Veggies & Chilli Flakes- Peanuts
- Gluten
- Molluscs
- Wheat
- Soy
- Almond
- Brazil nut
- Traces of Cashew
- Sesame
- May contain traces of allergens
With a similar texture to rice noodles but fewer carbs, konjac noodles work wonders in this speedy and flavoursome dish. To honour this delish ingredient, we've also treated you to a peanutty Thai sauce, which coats juicy pork mince and slippery noodles wonderfully. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1
Carrot
1
Zucchini
1 packet
Green Beans
1 packet
Konjac Noodles
1 packet
Peanut Butter
(Contains: Peanuts, Almond, Brazil nut, Traces of Cashew, Sesame, May contain traces of allergens;)
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
pork mince
1 sachet
asian bbq seasoning
(Contains: Gluten, Soy, Wheat;)
pinch
chilli flakes
Not included in your delivery
olive oil
¼ cup
water
½ tbs
brown sugar
(Contains: May contain traces of allergens;)
½ tbs
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Thinly slice carrot and zucchini into half-moons. • Trim green beans. • Drain and rinse konjac noodles. • In a small bowl, combine peanut butter, oyster sauce, the water, brown sugar and vinegar, until smooth.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot, zucchini and green beans, tossing, until tender, 4-5 minutes. Season with salt and pepper and transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. • Cook pork mince and Asian BBQ seasoning, breaking up pork with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium, then 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.
• Divide peanut pork, konjac noodles and stir-fried veggies between bowls. • Top with chilli flakes (if using) to serve. Enjoy!
