Pork, vegie and egg rice noodles

Recipes / Meat

Do your kids a favour and make them this healthy pork, vegie and egg rice noodle dish!

Recipe «Pork, vegie and egg rice noodles» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author sheff would need: 300g pork fillet, cut into 2cm cubes, 1 garlic clove, crushed, 1 tbsp kecap manis, 2 tsp salt-reduced soy sauce, 1 tbsp sweet chilli sauce , 250g packet rice stick noodles, 3 tsp Alfa One rice bran oil, 2 eggs, lightly beaten , 1 large carrot, peeled, diced, 3/4 cup frozen corn kernels, 1 bunch baby pak choy, trimmed, sliced, 2 green onions, thinly sliced.

Ingredients:

  • 300g pork fillet, cut into 2cm cubes 
  • 1 garlic clove, crushed 
  • 1 tbsp kecap manis 
  • 2 tsp salt-reduced soy sauce 
  • 1 tbsp sweet chilli sauce 
  • 250g packet rice stick noodles 
  • 3 tsp Alfa One rice bran oil 
  • 2 eggs, lightly beaten 
  • 1 large carrot, peeled, diced 
  • 3/4 cup frozen corn kernels 
  • 1 bunch baby pak choy, trimmed, sliced 
  • 2 green onions, thinly sliced 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.