with Pea Pods & Spinach Slaw
Lift your stir-fry game by teaming sweet chilli sauce with our sweet soy seasoning - 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 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Garlic aioli
1 packet
Sweet soy seasoning
1 sachet
Baby spinach leaves
1 packet
Coriander
1 packet
Pork strips
250 g
Spring onion
1
Crunchy Fried Noodles
1 packet
Pea Pods
1 packet
Sweet chilli sauce
1 packet
Slaw mix
1 packet
Olive oil
1 drizzle
Soy sauce
0.5 tsp
Vinegar
1 drizzle
• Trim and roughly chop pea pods.
• Thinly slice spring onion.
• In a medium bowl, combine garlic aioli, the soy sauce, a drizzle of vinegar
and a pinch of salt and pepper. Set aside.
• Meanwhile, heat a drizzle of olive oil in a large frying pan over high heat.
When oil is hot, stir-fry sweet soy seasoning and pork strips until golden,
2-3 minutes (cook in batches if your pan is getting crowded).
• Remove pan from heat. Stir in sweet chilli sauce and a splash of water. Toss
pork to coat. Season with salt and pepper to taste.
• To the bowl with aioli dressing, add slaw mix, pea pods and baby spinach
leaves. Toss to combine. Season to taste.
• Divide pea pods and spinach slaw between plates.
• Top with spiced pork, spooning over any remaining sauce from the pan.
• Sprinkle with crunchy fried noodles.
• Top with spring onion. Tear over coriander to serve. Enjoy!
2260
kJ
Energy (kJ)
540
kcal
Calories
32.2
g
Fat
4.9
g
of which saturates
31.1
g
Carbohydrate
18.1
g
of which sugars
5.3
g
Dietary Fibre
31.2
g
Protein
0
mg
Cholesterol
1470
mg
Sodium
