Sweet Chilli Pork & Crunchy Noodles
with Pear 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. Don't forget the coriander garnish, it makes the whole dish sing!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
pear
1 packet
mayonnaise
(Contains Egg;)
1 packet
pork strips
1 packet
ginger paste
1 packet
sweet chilli sauce
1 bag
slaw mix
1 bag
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. )
1 bag
coriander
Not included in your delivery
olive oil
1 drizzle
rice wine vinegar
1 tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Thinly slice pear into wedges. • In a medium bowl, combine mayonnaise, a drizzle of rice wine vinegar and a pinch of salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook pork strips, in batches, until golden, 2-3 minutes. Transfer to a plate. • Return pan to high heat. Cook ginger paste until fragrant, 1 minute. • 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 a high heat helps it stay tender.
• While the pork is cooking, add slaw mix, pear and baby spinach leaves to bowl with the mayo dressing. • Toss to combine. Season to taste.
• Divide pear slaw between plates. • Top with sweet chilli pork, spooning over any remaining sauce from the pan. • Sprinkle with crunchy fried noodles and torn coriander to serve.