The Low GI Handbook Recipe Series: Part 10

Pork and noodle stir-fry with cashews

A classic, flavourful dish that is easy to prepare.

• PREPARATION TIME: 20 minutes
  
• COOKING TIME: 25 minutes
  
• SERVES 4

• 1 tablespoon oil
  
• 500 g pork strips
  
• 300 g packet hokkien noodles
  
• 1 medium capsicum, sliced into thin strips
  
• 200 g broccoli, chopped into small florets
  
• 1 clove garlic, crushed
  
• 2 teaspoons finely grated fresh ginger
  
• 150 g snow peas, ends cut off and sliced diagonally into thirds
  
• 200 g button mushrooms, thinly sliced
  
• 1 baby bok choy, washed, trimmed and cut lengthways into 8
  
• 6 spring onions, chopped diagonally
  
• 1 tablespoon reduced-salt soy sauce
  
• 1 tablespoon hoisin sauce
  
• 1 tablespoon honey
  
• half cup roasted cashew nuts
  

• 1. Heat a large frying pan or wok over high
  heat. Add half the oil and when the oil is
  hot, add one-third of the pork strips and
  stir-fry for 1 to 2 minutes until just cooked.
  Repeat with the remaining 2 batches of
  pork, transferring to a plate covered
  loosely with foil to keep warm.
  
• 2. Prepare the noodles according to
  package directions and drain.
  
• 3. Add the remaining oil to the pan over
  high heat. Add the capsicum, broccoli,
  garlic and ginger and stir-fry for about
  1 minute. Add the remaining vegetables
  and stir-fry 1 to 2 minutes until the
  vegetables are tender-crisp, sprinkling
  in a little water if necessary.
  
• 4. Combine the sauces and honey together
  in a bowl.
  
• 5. Return the pork to the pan with the
  noodles and sauces. Toss until well
  combined and heated through. Put into
  bowls to serve, and sprinkle with the
  cashew nuts.
  

Low GI
Per serving:
kJ 2435 Carb 56 g Fat 19 g Fibre 8 g