Spicy Pork Noodles

Prep Time: 10 Minutes

Cook Time: 5 Minutes

Ready In: 15 Minutes

Servings: 2

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).

Ingredients:

2 teaspoons vindaloo curry paste

2 teaspoons lemon juice (fresh)

2 (100 g) pork loin steaks (trimmed of fat and thinly sliced across the grain)

120 g egg noodles (dried chang's recommended)

1/2 teaspoon olive oil

2 garlic cloves (thinly sliced)

1 tablespoon ginger (3cm piece fresh peeled and cut into thin strips)

500 g vegetables (stir fry fresh mix)

1 tablespoon water

1/2 cup coriander sprig (fresh)

1/2 lemon (cut into wedges to serve)

Directions:

1. Combine curry paste and lemon juice in a small dish and add the pork and turn to coat.
2. Cover and set aside for 10 minutes to marinate.
3. 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.
4. 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.
5. Add garlic and ginger and stir fry for 1 minute and then add the vegetables and water and toss to combine.
6. Cover and cook for 2-3 minutes or until the vegetables are just tender.
7. Add the noodles, pork and any juices to the wok and stir fry for 2 minutes or until heated through.
8. Divide between bowls and top with the coriander to serve and accompany with lemon wedges.
9. VARIATION - replace vindaloo curry paste with tandoori and the pork with skinless chicken breast fillet.

By RecipeOfHealth.com