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.
Allergens
Utensils
Tags
Garlic Aioli
1 packet
Baby spinach leaves
1 packet
Coriander
1 packet
Spring Onion
1
Pea Pods
1 packet
Sweet Chilli Sauce
1 packet
Slaw Mix
1 packet
Sweet Soy Seasoning
1 sachet
Pork Strips
500 g
Crunchy Fried Noodles
1 packet
• 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 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 sweet soy pork, spooning over any remaining sauce from the pan. • Sprinkle with crunchy fried noodles. Top with spring onion. Tear over coriander to serve. Enjoy!
2740
kJ
Energy (kJ)
656
kcal
Calories
33.6
g
Fat
6.3
g
of which saturates
31.5
g
Carbohydrate
18
g
of which sugars
5.2
g
Dietary Fibre
56.4
g
Protein
0
mg
Cholesterol
1720
mg
Sodium
