200g packet Obento Udon Noodles
2 tsp olive oil
250g pork fillet, trimmed of fat, thinly sliced
1 carrot, cut into thin sticks
½ red capsicum, cut into thin sticks
1 small red onion, cut into thin wedges
50g snow peas, cut into thin strips
125g button mushrooms, sliced
125g baby corn
1 Tbsp water
90g (2 cups) finely shredded Chinese cabbage (wombok)
1½ Tbsp Kikkoman Lime, Lemongrass & Soy Marinade & Sauce
Fresh coriander leaves, to serve
Cook noodles in a small saucepan of boiling water over a medium heat for 2 minutes or until just tender. Drain well. Set aside.
Heat half the oil in a large wok over a high heat. Add pork and stir-fry for 2 minutes or until pork is just tender. Transfer to a plate and set aside.
Heat remaining oil in the wok over a high heat. Add carrot, capsicum, onion, snow peas, mushroom and corn. Stir-fry for 2 minutes. Add water and cabbage. Cover and cook for 1 minute. Add pork, noodles and marinade. Toss to combine.
Divide stir-fry between plates. Top with coriander leaves and serve.
Nutrition Info PER SERVE 1740kJ, protein 39.2g, total fat 8.8g (sat. fat 1.7g), carbs 40.1g, fibre 7.1g, sodium 445mg. Carb exchanges 2 2⁄3. GI estimate low.