with Sriracha & Crunchy Fried Noodles
This gorgeous bowl of colour doesn't just look good - it's a nutritionally balanced combo of succulent Asian-style pork, rainbow salad and zingy sriracha. Flavour is just written all over it! *Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!*
Allergens
Utensils
Tags
Garlic Paste
1 packet
Garlic Aioli
1 packet
Sriracha
1 packet
Pea Pods
1 packet
Pork Strips
500 g
Oyster sauce
1 packet
Shredded Cabbage Mix
1 packet
Cucumber
1
Mixed Salad Leaves
1 packet
Crunchy Fried Noodles
1 packet
• Thinly slice cucumber into half-moons. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork strips in batches, until golden, 2-4 minutes. Transfer to a plate. • Return all pork strips to pan, then add garlic and cook, until fragrant, 1 minute. • Remove pan from heat and stir in oyster sauce, the honey and a splash of water, tossing to coat. Season with pepper.
• In a large bowl, combine shredded wombok, deluxe salad mix, cucumber, garlic aioli and a drizzle of vinegar and olive oil. Season to taste.
• Divide rainbow salad between bowls. • Top with Asian-style pork and crunchy fried noodles. • Drizzle over sriracha to serve. Enjoy!
2710
kJ
Energy (kJ)
648
kcal
Calories
34.9
g
Fat
6.5
g
of which saturates
26.3
g
Carbohydrate
11.8
g
of which sugars
5.6
g
Dietary Fibre
57.9
g
Protein
0
mg
Cholesterol
2190
mg
Sodium
