Infused with sweet plum sauce, this low-fat dish is brimming with vegies and thick, filling rice noodles.
- Cut the pak choy leaves from the stems and reserve. Coarsely chop the stems. Prepare the noodles following packet directions.
- Meanwhile, heat a wok over high heat. Add half the oil and heat until just smoking. Swirl to coat the base and side of the wok. Add half the pork and stir-fry for 2 minutes or until lightly browned. Transfer to a large plate. Repeat with the remaining pork.
- Heat the remaining oil in the wok. Add the onion, carrot and ginger, and stir-fry for 2 minutes or until the onion is soft. Add the mushroom and pak choy stems and stir-fry for 1 minute.
- Add the noodles, pork, reserved pak choy leaves and plum sauce to the wok. Stir-fry for 2 minutes or until the sauce thickens slightly.
- Divide the stir-fry evenly among serving bowls. Sprinkle with coriander to serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set