Pork satay stir-fry

Pork satay stir-fry

Serves 4

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

  1. Mix the satay sauce ingredients together in a small jug and set aside.
  2. 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.
  3. Cook the noodles according to the package instructions. Rinse under cold water and set aside until required.
  4. 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.
  5. 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.
  6. Return the pork to the pan and add the cooked egg noodles. Toss all the ingredients together to warm through.
  7. Turn the heat to medium and add the satay sauce and chopped coriander. Gently toss to coat everything in the sauce.
  8. 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