This is such an easy, yummy and semi-healthy dish to make after a busy day at work. An added bonus is that Adam absolutely loves this recipe – I haven’t told him yet that I’ve adapted it from Weight Watchers (!). The fried noodles make this decidedly less diet friendly, however this recipe will still taste great without this naughty addition. I always bulk up meals with vegies and I love the vibrant colours of the capsicum, pineapple and asparagus in this recipe.
Feeds two, with leftovers for one!
What you’ll need:
400g pork mince (I buy organic)
Fresh noodles (I used Wokka Hokkien noodles, just b/c I like the name)
2 garlic cloves
1 long red chili
1 tablespoon ginger
4 spring onions
3 tablespoons sesame oil
3 tablespoons of each: brown sugar, soy sauce, oyster sauce
250g green beans
1 bunch asparagus
1/2 red capsicum
3 canned pineapple slices
What to do:
1. Fry up noodles in a large wok with 1 tablespoon sesame oil.
2. Fry up pork mince in sesame oil. Do this in two batches, to stop the meat from stewing
3. While the first batch is cooking away, finally chop up chili, spring onion and garlic
4. Pop the second batch of mince on and chop asparagus, green beans, capsicum and pineapple into similar(ish) sized pieces
5. Add your garlic/chili/spring onion mix to the wok and stir fry for one minute
6. Add the mince, noodles and vegetables back to the wok
7. Throw in the soy sauce, oyster sauce and brown sugar and allow to cook for a further 3-5 minutes, or until vegetables are cooked but still crunchy.
8. Just prior to serving, stir through some Thai basil leaves.
Super easy, kind of healthy, and very tasty.
I’m always looking out for new stir-fry recipes – what’s your favourite?