Ingredients

Method

• 2 T Woolworths peanut oil or stir-fry oil
• 1 onion, finely chopped
• 1 x 70 g punnet Woolworths crushed garlic, ginger, chilli and lemongrass
• 500 g pork mince
• 2 T soya sauce
• 1 x 190 ml bottle Woolworths Blue Elephant Thai peanut sauce
• 400 g Woolworths rice noodles, cooked
• 4 salad onions, thinly sliced
• 70 g raw cashew nuts, chopped
• basil, for serving
• coriander, for serving
• 200 g pak choi, halved
For the quick cucumber-and-radish pickle, toss:
• ½ cucumber, thinly sliced
• 6 radishes, thinly sliced
• 2 t fish sauce
• 3 T rice vinegar
• 1 t Woolworths coconut palm sugar (or brown sugar)

Method

Ingredients

1. Heat the oil in a large frying pan or wok until smoking hot. Add the onion, garlic, ginger, chilli and lemongrass. Fry for 1 minute.

2. Add the pork but don’t stir immediately; let it catch a bit, then stir. Add the soya and peanut sauces – you may need to add a touch of water – then toss in the noodles.

3. Serve the stir-fry with the pickle, salad onions, cashews, basil, coriander and pak choi.

Cook's note: Substitute pork mince with chicken.

Find more stir-fry recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom