Crispy noodle and pork stir-fry

Cooking Meat Crispy noodle and pork stir-fry

Grapefruit is the secret ingredient in this perfectly delicious pork stir-fry.

Lables: Egg free Gluten free Lactose free Milk free Sesame free Wheat free
  1. Remove skin and pith from grapefruit. Separate segments, holding over a bowl to catch juice. Chop grapefruit flesh.
  2. Pour oil into wok so it is one-quarter full. Heat over medium-high heat. Cut noodles into smaller pieces. Deep-fry noodles, a handful at a time, until puffed. Drain oil, leaving 2 tablespoons in wok.
  3. Add eschallots, garlic and chillies to wok. Stir-fry over high heat for 2 minutes or until aromatic. Add mince. Stir-fry for 4 minutes. Add grapefruit flesh and juice, sugar, fish sauce and 1 1/2 cups sprouts. Stir-fry for 1 minute or until heated through. Add noodles. Toss to combine.
  4. Serve topped with slices of chilli and remaining bean sprouts.

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1 large ruby grapefruit
peanut or extra light olive oil, to deep-fry
200g dried rice vermicelli noodles
4 small French eschallots, peeled, thinly sliced
2 garlic cloves, crushed
2 green chillies, deseeded, finely chopped
500g pork mince
2 tbsp brown sugar
2 tbsp fish sauce
2 cups bean sprouts, tails removed
1 green chilli, extra, thinly sliced

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Meat
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