Spicy Pork Noodles
Recipe: #15511
November 02, 2014
Categories: Loins, Indian Fathers Day, Wok/Stir-Fry, Diabetic, Spicy, more
"I am trying to discover more diabetic friendly recipes with taste so I can get a better control of my condition. This one is from BH&G Australian Diabetic Living and fits the bill. For this dish I would more than likely use pork fillet (loin)."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (486.6 g)
- Calories 587.4
- Total Fat - 17.8 g
- Saturated Fat - 5.6 g
- Cholesterol - 144.6 mg
- Sodium - 181.5 mg
- Total Carbohydrate - 71.2 g
- Dietary Fiber - 8.1 g
- Sugars - 7.2 g
- Protein - 39.9 g
- Calcium - 113.7 mg
- Iron - 6 mg
- Vitamin C - 38.9 mg
- Thiamin - 1.5 mg
Step by Step Method
Step 1
Combine curry paste and lemon juice in a small dish and add the pork and turn to coat.
Step 2
Cover and set aside for 10 minutes to marinate.
Step 3
Meanwhile, cook the noodles in a medium saucepan of boiling water for 3-4 minutes or until just tender and then drain well and then rinse under cold water and then set aside.
Step 4
Heat oil in a large wok on medium high and add pork and stir fry for 2 minutes or until just cooked and then transfer to a plate and set aside.
Step 5
Add garlic and ginger and stir fry for 1 minute and then add the vegetables and water and toss to combine.
Step 6
Cover and cook for 2-3 minutes or until the vegetables are just tender.
Step 7
Add the noodles, pork and any juices to the wok and stir fry for 2 minutes or until heated through.
Step 8
Divide between bowls and top with the coriander to serve and accompany with lemon wedges.
Step 9
VARIATION - replace vindaloo curry paste with tandoori and the pork with skinless chicken breast fillet.
Tips
No special items needed.
0 Reviews
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