Minced Pork and Pea Stir-Fry

Ingredients

• 1 tbsp roasted curry powder (mild or medium)

• 1 tbsp reduced-salt dark soy sauce

• 1 tbsp reduced-salt light soy sauce

• 1 tsp soft light brown sugar

• 2 tbsp vegetable oil

• ½ (500g) pack pork mince

• 10 fresh curry leaves

• 1 birdseye chilli, sliced

• 4 salad onions, thinly sliced, green and white parts separated

• 120g frozen peas

• 2 nests of fine egg noodles

• 1 tsp toasted sesame oil

2 servings

Calories~825 kcal

Protein~43 g

Carbs~73 g

Fat~40 g

Fiber~8 g

Sugar~8 g

Total recipe

Calories~1,650 kcal

Protein~85 g

Carbs~145 g

Fat~80 g

Fiber~15 g

Sugar~15 g

Method

• Step 1

  Mix the curry powder, dark soy sauce, light soy sauce and sugar in a bowl.

• Step 2

  Heat 1 tbsp veg oil in a wok over medium-high heat until smoking. Add the pork, then spread it over the base with a spatula. Leave to fry untouched until browned at the edges, then push to one side.

• Step 3

  Add the remaining oil, the curry leaves, chilli and white parts of the salad onion. Stir-fry for a few secs.

• Step 4

  Add the curry-soy mixture and peas; stir-fry everything for a few mins or until the pork is cooked.

• Step 5

  Meanwhile, cook the noodles as per pack instructions. Drain; toss with the sesame oil.

• Step 6

  Add 4-6 tbsp water to the wok to form a sauce; simmer for 30 secs.

• Step 7

  Serve the pork over the warm noodles, scattered with the sliced green salad onions.