Stir-fry your taste buds to heaven with this staple Asian noodle dish of pork, tofu and beans with chunks of capsicum and oyster mushrooms. This recipe is suitable for diabetics.
- 125 g rice stick noodles
- 3 tsps rice bran oil
- 150 g lean pork fillet, sliced thinly
- 150 g firm tofu, drained, cut into 2.5 cm cubes
- 2 cloves garlic, crushed
- 1 fresh small red thai (serrano) chilli, sliced thinly
- 1 small red onion (100 g), cut into thin wedges
- 1 tbsp water
- 1 medium yellow capsicum (bell pepper) (200 g), sliced thinly
- 150 g green beans, halved diagonally
- 150 g oyster mushrooms, halved if large
- 2 tbsps water, extra
- 1 tbsp salt-reduced soy sauce
- 1 tbsp loosely packed fresh coriander leaves (cilantro)
Place noodles in a medium heatproof bowl, cover with boiling water; stand until just tender, drain.
Meanwhile, heat 2 tsps of the oil in a wok over high heat; stir-fry pork for 3 mins or until browned. Remove from wok; cover to keep warm.
Heat the remaining oil in wok over medium-high heat; stir-fry tofu, garlic, chilli, onion and the water for 3 mins or until onion starts to soften. Add capsicum, beans and mushrooms to wok; stir-fry for 2 mins. Add the extra water; stir-fry for 1 min or until vegetables are just tender. Add sauce, pork and noodles; stir-fry until heated through.
Serve stir-fry topped with coriander.
TIP: To make this recipe gluten-free, swap the soy sauce for 2 tsps of gluten-free tamari.
Recipe & Photo: The Australian Women’s Weekly/Bauersyndication.com.au