For the satay sauce:
Zest and juice of 2 large limes
2 tsp sesame oil
2 tbsp soy sauce
4 tbsp sweet chilli sauce
12 tbsp peanut butter
200ml chicken stock
For the stir-fry:
200g green beans, trimmed and halved
1 large carrot, cut into thick matchsticks
200g tenderstem broccoli
4 nests of dried egg noodles
2 tbsp sesame or coconut oil
400g pork tenderloin, sliced into strips
1 x 2cm piece of fresh ginger, peeled and grated
2 garlic cloves, crushed
1 red pepper, deseeded and sliced into strips
3 spring onions, finely chopped
4 tbsp fresh coriander, chopped
4 tbsp roasted peanuts, crushed
- Mix the satay sauce ingredients together in a small jug and set aside.
- Bring a saucepan of water to a boil and add the green beans, carrot and broccoli. Cook for one minute, then transfer to a bowl of iced water to cool. Drain well and set aside.
- Cook the noodles according to the package instructions. Rinse under cold water and set aside until required.
- Heat the sesame or coconut oil in a large wok or pan over a high heat. Cook the pork for 2-3 minutes until browned, working in batches to avoid crowding the pan. Transfer to a bowl and set aside.
- Add a little more oil to the pan and turn the heat to medium-high. Cook the ginger and garlic for 30 seconds. Add the pepper, spring onions, green beans, carrot and broccoli. Cook for 4-5 minutes, stirring and tossing the vegetables constantly, until almost completely cooked through.
- Return the pork to the pan and add the cooked egg noodles. Toss all the ingredients together to warm through.
- Turn the heat to medium and add the satay sauce and chopped coriander. Gently toss to coat everything in the sauce.
- Divide between bowls and top with the crushed peanuts to serve.
Per serving: 709kcals, 27.4g fat (5.6g saturated), 73.9g carbs (6.6g sugars), 44.8g protein, 6.7g fibre, 0.47g sodium