Spicy Pork Noodles
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).
INGREDIENTS
Nutrition- 2teaspoons vindaloo curry paste
- 2
- 2(100 g) pork loin steaks (trimmed of fat and thinly sliced across the grain)
- 120g egg noodles (dried Chang's recommended)
- 1⁄2teaspoon olive oil
- 2
- 1
- 500g vegetables (stir fry fresh mix)
- 1tablespoon water
- 1⁄2
- 1⁄2
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DIRECTIONS
- 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.
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