Recipe by I'mPat
I am trying to discover more diabetic friendly recipes with taste so I can get a better control of my condition. This one is from BH&G Australian Diabetic Living and fits the bill. For this dish I would more than likely use pork fillet (loin).
Top Review by Rita~
Made this using Karee curry paste almost the same ingredients as the vindaloo paste. For the mix of veggies I stir fried string beans, onions, carrots, celery, mung bean sprouts, burdock root, and enoki mushrooms. Replace the cilantro with parsley to please my DH.I would enjoy the cilantro more. I did double the paste. Used lime which I favor in place of lemon. I feel some coconut milk would have made this really great! I do like the fact on 1 teaspoon of oil keeping the fat way down. Thanks for the good eats!
- 2 teaspoons vindaloo curry paste
- 2 teaspoons lemon juice (fresh)
- 2 (100 g) pork loin steaks (trimmed of fat and thinly sliced across the grain)
- 120 g egg noodles (dried Chang's recommended)
- 1⁄2 teaspoon olive oil
- 2 garlic cloves (thinly sliced)
- 1 tablespoon ginger (3cm piece fresh peeled and cut into thin strips)
- 500 g vegetables (stir fry fresh mix)
- 1 tablespoon water
- 1⁄2 cup coriander sprig (fresh)
- 1⁄2 lemon (cut into wedges to serve)
Directions See How It's Made
- Combine curry paste and lemon juice in a small dish and add the pork and turn to coat.
- Cover and set aside for 10 minutes to marinate.
- Meanwhile, cook the noodles in a medium saucepan of boiling water for 3-4 minutes or until just tender and then drain well and then rinse under cold water and then set aside.
- Heat oil in a large wok on medium high and add pork and stir fry for 2 minutes or until just cooked and then transfer to a plate and set aside.
- Add garlic and ginger and stir fry for 1 minute and then add the vegetables and water and toss to combine.
- Cover and cook for 2-3 minutes or until the vegetables are just tender.
- Add the noodles, pork and any juices to the wok and stir fry for 2 minutes or until heated through.
- Divide between bowls and top with the coriander to serve and accompany with lemon wedges.
- VARIATION - replace vindaloo curry paste with tandoori and the pork with skinless chicken breast fillet.