80g dried rice stick noodles
1 tsp olive oil
100g broccoli, cut into small pieces
½ red capsicum, cut into short, thin strips
200g pork Mince
1 clove garlic, crushed
50g egg, lightly whisked
Freshly squeezed juice of 1 large lime
3 tsp sweet chilli sauce or gluten-free sweet chilli sauce
3 tsp salt-reduced soy sauce or gluten-free soy sauce
½ cup coriander leaves
1 cup bean shoots
1 Tbsp unsalted peanuts, coarsely chopped
Cook noodles in a medium saucepan of boiling water over a high heat for 5-7 minutes or until tender. Drain well and rinse under cold water. Set aside.
2. Meanwhile, heat oil in a large wok over a high heat. Add broccoli, capsicum, pork and garlic. Stir-fry for 3 minutes or until vegetables are tender-crisp and mince is cooked. Add noodles and egg. Cook, tossing, until mixture is well combined and egg is just set.
3. Add lime juice, chilli sauce and soy sauce to wok. Toss to combine. Add coriander and bean shoots and toss to combine. Sprinkle with peanuts and serve.
COOK’S TIP: If you’re not a fan of pork, simply replace it with 300g green prawns, peeled, deveined and finely chopped. The lime juice can be substituted with lemon juice.
Nutrition Info PER Serve: 1720kJ, protein 35g, total fat 10g (sat. fat 2.1g), carbs 41g, fibre 6g, sodium 503mg. Carb exchanges 2 2⁄3. GI estimate medium. Gluten-free option.