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
Baby spinach leaves
1 packet
Coriander
1 packet
Crunchy Fried Noodles
1 packet
Garlic Aioli
1 packet
Pea Pods
1 packet
Pork Strips
250 g
Slaw Mix
1 packet
Spring Onion
1
Sweet Chilli Sauce
1 packet
Sweet Soy Seasoning
1 sachet
• 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.
Little cooks: Take charge by combining the sauces!
• 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.
Little cooks: Take the lead by tossing the slaw!
• Divide pea pod 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 and tear over
coriander to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling the noodles on top!
2080
kJ
Energy (kJ)
497
kcal
Calories
27.6
g
Fat
4.2
g
of which saturates
30.8
g
Carbohydrate
17.9
g
of which sugars
5.2
g
Dietary Fibre
30.9
g
Protein
0
mg
Cholesterol
1380
mg
Sodium
