Name: Pork & noodle stir-fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 200g thin rice noodles; 400g pack lean minced pork; 1 bunch spring onions sliced into chunks; 2 carrots cut into matchsticks; 5 tbsp soy sauce; 1 ½ tbsp caster sugar; 3 tbsp rice vinegar or wine vinegar; juice 1 lime; handful mint and coriander leaves, roughly chopped

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Pork & noodle stir-fry

Pork & noodle stir-fry

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

Plus soaking

A star rating of 3.5 out of 5.16 ratingsRate

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A low-fat way to use a pack of pork mince - full of flavour and ready in a flash

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Rice pudding with raisin & cinnamon syrup

A star rating of 4.7 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

200g thin rice noodles
400g pack lean minced pork
1 bunch spring onions

sliced into chunks
2 carrots

cut into matchsticks
5 tbsp soy sauce
1 ½ tbsp caster sugar
3 tbsp rice vinegar

or wine vinegar
juice 1 lime
handful mint

and coriander leaves, roughly chopped

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Nutrition: per serving

kcal362
fat5g

low
saturates2g
carbs54g
sugars12g
fibre2g
protein28g
salt3.83g

Method

step 1

Put the rice noodles in a bowl and pour over enough boiling water to cover, wrap with cling film and soak for 10 mins. Meanwhile, heat a large wok or frying pan and crumble in the mince. Dry fry with some seasoning, breaking it up with a fork or wooden spoon for 7-10 mins until browned. Throw in the spring onions and carrots and cook for 2 mins more.
step 2

Mix the soy sauce, sugar, vinegar and lime juice. Drain the noodles, add to the pan and heat through. Pour in the dressing, top with the herbs and serve.

Recipe from Good Food magazine, March 2011

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A star rating of 3.5 out of 5.16 ratings

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