Theres no need to order Asian takeaway when you can make these tender pork, pineapple and vegetable kebabs marinated in sticky plum glaze at home.
- To make the marinade, combine plum sauce, soy sauce, ginger and garlic in a jug.
- Prepare the noodles following packet directions.
- Thread the zucchini, capsicum, pork and pineapple onto skewers to make 8 kebabs. Place in a large glass or ceramic dish. Pour over the marinade, reserving 2 tablespoons. Turn to coat. Set aside for 30 mins to marinate.
- Heat a barbecue grill or chargrill on medium-high. Spray with oil. Cook the kebabs, turning, for 10-12 mins or until the pork and vegetables are cooked through.
- Meanwhile, heat the oil in a wok over high heat. Add the snow peas. Stir-fry for 2-3 mins or until tender. Transfer to a plate. Add the noodles and reserved marinade. Stir-fry for 2 mins or until heated through.
- Serve the kebabs with noodles and snow peas.
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