Pork satay stir-fry

Pork satay stir-fry
Serves 4
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 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:
1 lime
1 tsp sesame oil
1 tbsp soy sauce, (or tamari, for gluten-free)
2 tbsp sweet chilli sauce
90g crunchy peanut butter

To serve:
4 tbsp roasted peanuts, roughly chopped

Why don’t you try this king prawn satay?

  1. 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.
  2. Cook the noodles according to the packet instructions. Rinse under cold water and set aside.
  3. 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.
  4. 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.
  5. Mix all of the satay sauce ingredients together in a small jug.
  6. Return the pork to the pan along with any of its juices that have been released. Add the noodles and toss everything together.
  7. Lower the heat and add the satay sauce and chopped coriander. Gently toss to coat the noodles and vegetables.
  8. Divide into bowls and top with chopped peanuts to serve.

Note: Vegetable oil can be used as an alternative to coconut oil, if you wish.

Per serving:
605kcals, 37g fat (12.9g saturated), 32.2g carbs, 7.6g sugars, 41g protein, 8.4g fibre, 0.442g sodium