healthy choice
Pork and ginger stir-fry with Soba noodles
recipe by
suzannah smart // smart dietetics
Ingredients
- 2 tbsp (40ml) peanut oil
- 1 brown onion, finely sliced
- 2 garlic cloves, finely diced
- 400g lean pork, cut into strips
- 270g soba noodles (or gluten free alternative)
- 1 bunch (200g) asparagus, chopped
- 425g tin baby corn, drained and rinsed
- 2cm piece fresh ginger, peeled and grated
- 1 large fresh red chilli, deseeded and thinly sliced
- 2 tbsp salt reduced soy sauce (or gluten free tamari)
- 100g bean sprouts
Method
- Heat one tablespoon of oil in a large wok over a high heat. Add onion, stir one to two minutes then add garlic. Cook, stirring frequently for another one to two minutes then add pork. Cook about five minutes, stirring until browned, then transfer to a bowl.
- Meanwhile, cook noodles according to packet instructions.
- Heat the remaining oil in the wok, then add vegetables. Stir frequently until just cooked then add pork and onion back to the wok along with ginger, chilli, soy sauce and bean sprouts.
- Serve with soba noodles.
