Ingredients

Method

Pork version
• 70 g sliced red onions
• 1 pork fillet
• 100 g julienne carrots ready to use
• 1 baby cabbage, red or white, shredded thinly
• 1 T vegetable oil
• sea salt and freshly ground black pepper, to taste
Vegetable version
• 70 g sliced red onions
• 230 g Tenderstem broccoli
• 125 g mange tout
• 100 g julienne carrots ready to use
• 1 baby cabbage, red or white, shredded thinly
• 1 T vegetable oil
• sea salt and freshly ground black pepper, to taste
Box ingredients
• dried rice noodles
• chow mein sauce
• pickled red onion to serve
• fresh coriander to serve

Method

Ingredients

1. Bring 1L of water to a boil in a saucepan. Add the rice noodles and boil for 8 minutes or until al denté. Rinse under cold water in a colander and drain well.

2. Add 1 tablespoon of oil to a large wok or deep pan over medium heat, add the sliced onion, and stir-fry for 1 minute.

3. Add the thinly sliced pork fillet and stir-fry for 4 minutes.

4. Add julienne carrots and shredded cabbage and stir-fry for 1 minute.

5. Add the noodles and chow mein sauce & stir-fry for 1 minute. Season to taste, if desired.

6. To serve, divide the chow mein noodles into two plates. Top with pickled red onions and coriander.
Vegetarian version: Add the broccoli and mange tout and stir-fry for 4 minutes.

Discover more stir-fry recipes here.