20-minute pork and radish stir-fry
Need an easy and speedy new dinner for two to freshen up your midweek rotation? Make this 20-minute pork and radish stir-fry with noodles in a flash.
- Thrifty ingredients: Peppery radishes add a gorgeous flash of pink and extra veg to your 5-a-day. The recipe only needs 200g pork mince, so if you’re buying a 500g pack you can store the rest for another dish.
- Texture and flavour: Aromatic ginger, chilli oil and garlic bring heat and flavour. The radish slivers and roasted peanuts add plenty of crunch.
- Quick and easy: This pork and radish noodle dish is ready in just 20 minutes.
Feeling a bit extra? Learn how to make your own crispy chilli oil.
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Ingredients
- 120g medium dried egg noodles
- 1 tbsp vegetable oil
- 15g ginger, finely grated
- 2 garlic cloves, finely grated
- 3 spring onions, greens and whites separated, both finely sliced
- 200g pork mince
- 240g radishes, sliced
- 40g unsalted roasted peanuts
- 1 tbsp crispy chilli oil
- 2 tbsp light soy sauce
- ½ tbsp rice vinegar
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Method
- Cook the noodles according to the pack instructions, then drain and rinse in cold water.
- Meanwhile, heat the oil in a large wok or frying pan over a high heat and add the ginger, garlic and spring onion whites. Stir-fry for 30 seconds, then add the pork mince and cook for about 4-5 minutes until golden. Add the radishes and peanuts and fry for another 2 minutes.
- Mix together the chilli oil, soy sauce and rice vinegar in a small bowl, then add to the pan along with the cooked noodles. Stir-fry for 2 minutes, then sprinkle with the spring onion greens to serve.
Nutrition
- 612kcals Calories
- 26g (4.5g saturated) Fat
- 42g Protein
- 49g (7.5g sugars) Carbs
- 7.5g Fibre
- 4.4g Salt
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