Name: Pork and tofu rice noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 125 gram rice stick noodles; 3 teaspoon rice bran oil; 150 gram lean pork fillet, sliced thinly; 150 gram firm tofu, drained, cut into 2.5cm cubes; 2 clove garlic, crushed; 1 fresh small red thai (serrano) chilli, sliced thinly; 1 small red onion (100g), cut into thin wedges; 1 tablespoon water; 1 medium yellow capsicum (bell pepper) (200g), sliced thinly; 150 gram green beans, halved diagonally; 150 gram oyster mushrooms, halved if large; 2 tablespoon water, extra; 1 tablespoon salt-reduced soy sauce; 1 tablespoon loosely packed fresh coriander leaves (cilantro)

Pork and tofu rice noodles

Stir-fry your taste buds to heaven with this staple Asian noodle dish of pork, tofu and beans with chunks of capsicum and oyster mushrooms. This recipe is suitable for diabetics.

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Serves 2

Prep

15M

Cook

10M

Total

25M

Ingredients

125 gram rice stick noodles

3 teaspoon rice bran oil

150 gram lean pork fillet, sliced thinly

150 gram firm tofu, drained, cut into 2.5cm cubes

2 clove garlic, crushed

1 fresh small red thai (serrano) chilli, sliced thinly

1 small red onion (100g), cut into thin wedges

1 tablespoon water

1 medium yellow capsicum (bell pepper) (200g), sliced thinly

150 gram green beans, halved diagonally

150 gram oyster mushrooms, halved if large

2 tablespoon water, extra

1 tablespoon salt-reduced soy sauce

1 tablespoon loosely packed fresh coriander leaves (cilantro)

Method

1.Place noodles in a medium heatproof bowl, cover with boiling water; stand until just tender, drain.

2.Meanwhile, heat 2 teaspoons of the oil in a wok over high heat; stir-fry pork for 3 minutes or until browned. Remove from wok; cover to keep warm.

3.Heat the remaining oil in wok over medium-high heat; stir-fry tofu, garlic, chilli, onion and the water for 3 minutes or until onion starts to soften. Add capsicum, beans and mushrooms to wok; stir-fry for 2 minutes. Add the extra water; stir-fry for 1 minute or until vegetables are just tender. Add sauce, pork and noodles; stir-fry until heated through.

4.Serve stir-fry topped with coriander.

To make this recipe gluten-free, swap the soy sauce for 2 teaspoons of gluten-free tamari.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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