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!
Allergens
Utensils
Tags
Garlic Aioli
1 packet
Sriracha
1 packet
Garlic
1
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!
2670
kJ
Energy (kJ)
638
kcal
Calories
34
g
Fat
6.5
g
of which saturates
25.9
g
Carbohydrate
11.5
g
of which sugars
6
g
Dietary Fibre
57.8
g
Protein
0
mg
Cholesterol
2130
mg
Sodium
