Seasame, peanut & pork noodles with peanuts & sesame seeds
Appliance/Function:
Ingredients
- 1 Carrot
- 1 Red Capsicum
- 1 head Asian Greens bok Choy, Etc
- 2 cloves Garlic
- 40 grams Nuts peanuts, Cashews Etc
- 150 grams Egg Noodles thin
- ¼ cup Peanut Butter
- 1 tbsp Sesame Oil
- 1 tbsp Olive Oil first
- 2 tbsps Soy Sauce
- 2 tbsps Sweet Chilli Sauce
- 1 tbsp Lime Juice
- 2 tsps Olive Oil second
- 450 grams Pork Stir-Fry
- 2 tsps Olive Oil third
- 1 tsp Sesame Seeds
Instructions
PREP INGREDIENTS
- Peel and julienne the carrot. Thinly slice the capsicum. Slice the Asian greens in half lengthways, then slice them into chunks. Peel and mince the garlic. Roughly chop the nuts. Prepare noodles according to packet directions. Drain, rinse and set aside to cool.
MAKE SAUCE
- In a large bowl, whisk peanut butter, sesame oil, the first measure of oil, soy sauce, sweet chilli sauce, lime juice and garlic.
COOK PORK
- Heat the second measure of oil in a large deep frypan on medium-high heat. Add the pork stirfry and cook, tossing for 3-4 mins, until tender and cooked. Set aside on a plate and reserve the pan.
COOK VEGGIES
- Using the reserved pan, heat the third measure of oil on medium-high heat. Add the carrots and capsicum and stir fry for 2-3 mins, until just tender. Then add the Asian greens, and toss until tender and wilted.
MAKE SALAD
- Add the cooked pork and any resting juices back into the pan, along with the dressing and toss to combine. (Use a splash of water if needed, to loosen the sauce, so it can be tossed through).
TO SERVE
- Divide the sesame, peanut and pork noodles between plates. Sprinkle the peanuts and sesame seeds over top.
Nutrition
Calories: 694kcal | Carbohydrates: 41g | Protein: 50g | Fat: 37g | Saturated Fat: 7g | Cholesterol: 112mg | Sodium: 813mg | Potassium: 1060mg | Fiber: 6g | Sugar: 9g | Calcium: 110mg | Iron: 2mg