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).
Provided by ImPat
Categories Curries
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- 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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