Eat the WEEK
PORK & UDON NOODLE STIR-FRY
PREP + COOK TIME 20 mins SERVES 4
• 2 cloves garlic, crushed
• 1 tablespoon grated ginger
• ⅓ cup Chinese cooking wine
• 600g pork mince
• 2 teaspoons sesame oil
• ⅓ cup kecap manis
• ¼ cup sweet chilli sauce
• 2 tablespoons vegetable oil
• 300g green beans, trimmed, halved diagonally crossways
• 250g baby corn, halved lengthways
• 440g udon noodles
• 2 spring onions, thinly sliced
• 2 tablespoons coriander leaves
1 Combine garlic, ginger, cooking wine and mince in a bowl.
2 Combine sesame oil, kecap manis and sweet chilli sauce in a jug.
3 Heat vegetable oil in a wok over high heat; stir-fry mince mixture, breaking up lumps with a spoon, for 5 minutes or until browned. Add beans and corn; stir-fry for 2 minutes or until vegetables are almost tender.
4 Meanwhile, cook noodles according to packet directions.
5 Add sauce mixture and noodles to wok; stir-fry for 2 minutes or until heated through. Stir in half the spring onion. Top with coriander and remaining spring onion.
PER SERVE Energy 971kcal, 4068kj • Protein 49g • Total Fat 47g • Saturated Fat 17g • Carbohydrate 79.5g • Fibre 16g • Sodium 1223mg • Sugar 14.8g
Cook’s NOTES
You could also use other types of noodles, such as rice or hokkien. You could replace the green beans and corn with other vegetables you might have on hand, such as Asian greens, broccoli,
