Do your kids a favour and make them this healthy pork, vegie and egg rice noodle dish!
- Place pork, garlic, half the kecap manis and half the soy sauce in a bowl. Turn to coat. Cover with plastic wrap. Refrigerate for 1 hour, if time permits.
- Combine remaining kecap manis, soy sauce, sweet chilli sauce and 1 tablespoon cold water in a bowl. Set aside. Place noodles in a large, heatproof bowl. Cover with boiling water. Set aside for 10 minutes to soften. Drain.
- Heat 1 teaspoon oil in a wok over high heat. Stir-fry egg for 1 minute or until just cooked through. Transfer to a bowl. Clean wok with paper towel. Add half remaining oil to wok. Stir-fry pork for 2 minutes or until browned. Transfer to a bowl.
- Heat remaining oil in wok. Stir-fry carrot for 1 minute. Add corn, pak choy and half the green onion. Stir-fry for 1 minute or until corn is heated through. Add noodles, sauce mixture, pork and egg. Stir-fry for 2 minutes or until pork is cooked through. Divide between bowls. Sprinkle with remaining onion. Serve.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set