Ingredients
- 2 teaspoons curry paste (vindaloo curry paste)
- 2 teaspoons lemon juice (fresh)
- 200 grams pork loin steaks (two steaks/100 grams each, trimmed of fat and thinly sliced across the grain)
- 120 grams egg noodles (dried Chang's recommended)
- 1/2 teaspoon oil (olive oil)
- 2 garlic cloves (thinly sliced)
- 1 tablespoon fresh gingerroot (3cm piece fresh peeled and cut into thin strips)
- 500 grams mixed vegetables (stir fry fresh mix)
- 1 tablespoon water
- 1/2 cup coriander sprigs (fresh)
- 1/2 whole lemon (cut into wedges to serve)
How to Make
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Step 1: Combine curry paste and lemon juice in a small dish and add the pork and turn to coat.
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Step 2: Cover and set aside for 10 minutes to marinate.
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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.
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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.
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Step 5: Add garlic and ginger and stir fry for 1 minute and then add the vegetables and water and toss to combine.
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Step 6: Cover and cook for 2-3 minutes or until the vegetables are just tender.
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Step 7: Add the noodles, pork and any juices to the wok and stir fry for 2 minutes or until heated through.
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Step 8: Divide between bowls and top with the coriander to serve and accompany with lemon wedges.
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Step 9: VARIATION - replace vindaloo curry paste with tandoori and the pork with skinless chicken breast fillet.
We hope you enjoy this recipe!
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