Double Sweet Chilli Pork & Crunchy Noodles
with Celery & Spinach Slaw
Lift your stir-fry game by teaming sweet chilli sauce with ginger - it's a killer combo that works a treat with succulent pork strips. We've swapped rice for a creamy, Asian-inspired slaw to keep the carbs down - and added a sprinkle of crunchy noodles to turn this into a textural treat.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
celery
1 bunch
spring onion
1 packet
mayonnaise
(Contains Egg;)
1 packet
ginger paste
2 packet
pork strips
1 packet
sweet chilli sauce
1 packet
slaw mix
1 packet
baby spinach leaves
1 packet
Crunchy Fried Noodles
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
drizzle
vinegar (white wine or rice wine)
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Finely chop celery. • Thinly slice spring onion. • In a medium bowl, combine mayonnaise, a drizzle of vinegar and a pinch of salt and pepper. Set aside.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook ginger paste and pork strips, in batches until golden, 2-3 minutes. Transfer to a plate. • Remove pan from heat. Stir in sweet chilli sauce, the soy sauce and a splash of water. • Return pork to pan, tossing to combine, 30 seconds. Season to taste.
TIP: Cooking the pork in batches over high heat helps it stay tender.
• To bowl with mayo dressing, add slaw mix, celery and baby spinach leaves. Toss to combine. Season to taste.
• Divide celery and spinach slaw between bowls. • Top with sweet chilli pork, spooning over any remaining sauce from the pan. • Sprinkle with crunchy fried noodles. Top with spring onion to serve. Enjoy!