Stir-fried pork and pickled cucumber on rice noodles

Name: Stir-fried pork and pickled cucumber on rice noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian, Chinese
Ingredients: 1 Lebanese cucumber; 2 teaspoons caster sugar; 1 long red chilli, seeds removed, finely chopped; 2 tablespoons rice vinegar; 2 tablespoons each oyster sauce; 1 tablespoon sweet chilli sauce; 1 tablespoon cornflour; 2 teaspoons grated fresh ginger; 3 spring onions, thinly sliced; 500g lean pork mince; 100g snow peas, sliced on an angle; 1/3 cup coriander leaves; 160g rice stick noodles, cooked according to packet instructions; 2 tablespoons soy sauce

3 steps

Prep:20minCook:10min

Clean, crisp pickled cucumbers contrast nicely with clumps of aromatic stir-fried pork and silky rice noodles in this dish.

Updated at: Thu, 17 Aug 2023 14:18:24 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories473.7 kcal (24%)

Total Fat20.4 g (29%)

Carbs44.4 g (17%)

Sugars5.9 g (7%)

Protein27.2 g (54%)

Sodium886.5 mg (44%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1lebanese cucumber

2 teaspoonscaster sugar

1long red chilli

seeds removed, finely chopped

2 tablespoonsrice vinegar

2 tablespoonsoyster sauce

1 tablespoonsweet chilli sauce

1 tablespooncornflour

2 teaspoonsfresh ginger

grated

3spring onions

thinly sliced

500glean pork mince

100gsnow peas

sliced on an angle

⅓ cupcoriander leaves

160grice stick noodles

cooked according to packet instructions

2 tablespoonssoy sauce

Instructions

Step 1

Peel the cucumber, then use the peeler to cut it into long ribbons, discarding seeds in centre. Combine the sugar, chilli and 1 tablespoon vinegar in a bowl. Stir to dissolve sugar, then toss with cucumber and stand while you cook the stir-fry.

Step 2

Combine the sauces in a bowl with 1/2 cup (125ml) water. In another small bowl, mix cornflour with the remaining 1 tablespoon of vinegar.

Step 3

Heat the oil in a wok over medium-high heat. Cook the ginger and spring onion, stirring, for 30 seconds until fragrant. Add pork and stir-fry for 5 minutes until browned. Add sauce mixture, cook for 2 minutes, then add snow peas and stir-fry for 1-2 minutes until just tender. Toss through the coriander. Divide the noodles among 4 bowls, then top with the pork and pickled cucumber.

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