400g pork loin, cut into strips
200g green beans, chopped in half
1 large carrot, cut into thick matchsticks
350g broccoli, chopped into florets
1½ tbsp coconut or vegetable oil
1 red pepper, cut into strips
3 spring onions, finely chopped
2 garlic cloves, crushed
1 tsp fresh ginger, grated
100g dried egg noodles
4 tbsp fresh coriander leaves, chopped
For the sauce:
Zest and juice of 1 lime
1 tsp sesame oil
1 tbsp soy sauce (or tamari, for gluten-free)
2 tbsp sweet chilli sauce
90g crunchy peanut butter
4 tbsp roasted peanuts, roughly chopped
Why don’t you try this king prawn satay?
- In a large microwavable bowl, combine the green beans, carrot and broccoli. Cover with water and microwave on high for 4-5 minutes until the vegetables are tender but retain a little crunch. Drain and set aside.
- Cook the noodles according to the packet instructions. Rinse under cold water and set aside.
- Heat one tablespoon of coconut or vegetable oil in a large pan or wok over a high heat. When the oil starts to smoke, add the pork strips. Cook for 2-3 minutes until the edges are browned. Remove the pork to a bowl and set aside.
- Add the remaining oil to the pan and cook the ginger and garlic over a medium-high heat for 30 seconds. Add the peppers, spring onions, green beans, carrot and broccoli. Cook for five minutes, stirring often, until the vegetables are nearly cooked through.
- Mix all of the satay sauce ingredients together in a small jug.
- Return the pork to the pan along with any of its juices that have been released. Add the noodles and toss everything together.
- Lower the heat and add the satay sauce and chopped coriander. Gently toss to coat the noodles and vegetables.
- Divide into bowls and top with chopped peanuts to serve.
605kcals, 37g fat (12.9g saturated), 32.2g carbs, 7.6g sugars, 41g protein, 8.4g fibre, 0.442g sodium