Pork & noodle stir-fry

Dairy Free
Health score
19%
Pork & noodle stir-fry
25 min.
4
495kcal

Suggestions


Looking for a quick and delicious meal that’s sure to impress? Look no further than this Pork & Noodle Stir-Fry! In just 25 minutes, you’ll have a vibrant dish packed with flavor and perfect for any time of day. Whether served as a main course or a side dish, this stir-fry brings together the savory goodness of lean minced pork with the delicate texture of thin rice noodles. The bright crunch of spring onions and carrots adds not only visual appeal but also a satisfying crunch to each bite.

This recipe is designed with health in mind, being completely dairy-free and offering a balanced caloric profile. Each serving is a delightful combination of protein, healthy fats, and carbohydrates, making it a wholesome choice for lunch or dinner. The star of this dish is the tantalizing blend of soy sauce, rice vinegar, and lime juice, creating a tangy and slightly sweet dressing that perfectly complements the savory pork and the freshness of mint and coriander leaves.

Ideal for busy weeknights or casual gatherings with friends, this Pork & Noodle Stir-Fry is not only easy to prepare but also a feast for the senses. Get ready to delight in a meal that’s bursting with flavor, colors, and nutrients, all in one dish. Dive into this culinary adventure and bring the taste of a delicious stir-fry right to your table!

Ingredients

  • 200 vermicelli thin
  • 400 ground pork lean minced
  • bunch spring onion sliced into chunks
  •  carrots cut into matchsticks
  • tbsp soya sauce 
  • 1.5 tbsp sugar 
  • tbsp rice vinegar 
  •  juice of lime 
  • handful mint leaves roughly chopped

Equipment

  • bowl
  • frying pan
  • wooden spoon
  • wok

Directions

  1. Put the rice noodles in a bowl and pour over enough boiling water to cover, wrap with cling film and soak for 10 mins. Meanwhile, heat a large wok or frying pan and crumble in the mince. Dry fry with some seasoning, breaking it up with a fork or wooden spoon for 7-10 mins until browned. Throw in the spring onions and carrots and cook for 2 mins more.
  2. Mix the soy sauce, sugar, vinegar and lime juice.
  3. Drain the noodles, add to the pan and heat through.
  4. Pour in the dressing, top with the herbs and serve.

Nutrition Facts

Calories495kcal
Protein17.63%
Fat40%
Carbs42.37%

Properties

Glycemic Index
67.98
Glycemic Load
28.04
Inflammation Score
-10
Nutrition Score
19.376521706581%

Flavonoids

Eriodictyol
0.47mg
Hesperetin
0.77mg
Naringenin
0.03mg
Apigenin
0.05mg
Luteolin
0.16mg
Kaempferol
0.15mg
Myricetin
0.01mg
Quercetin
0.74mg

Nutrients percent of daily need

Calories:494.84kcal
24.74%
Fat:21.61g
33.24%
Saturated Fat:7.96g
49.77%
Carbohydrates:51.5g
17.17%
Net Carbohydrates:49.4g
17.96%
Sugar:6.59g
7.32%
Cholesterol:72mg
24%
Sodium:1426.58mg
62.03%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:21.43g
42.85%
Vitamin A:5208.38IU
104.17%
Vitamin B1:0.79mg
52.46%
Selenium:32.49µg
46.41%
Phosphorus:295.87mg
29.59%
Vitamin B3:5.7mg
28.48%
Vitamin B6:0.49mg
24.27%
Manganese:0.44mg
22.2%
Zinc:2.78mg
18.55%
Vitamin B2:0.3mg
17.93%
Vitamin K:16.49µg
15.71%
Potassium:478.64mg
13.68%
Vitamin B12:0.7µg
11.67%
Iron:2.01mg
11.16%
Magnesium:40.37mg
10.09%
Vitamin B5:0.88mg
8.78%
Fiber:2.1g
8.4%
Vitamin C:6.2mg
7.51%
Copper:0.14mg
6.97%
Folate:22.08µg
5.52%
Calcium:46.08mg
4.61%
Vitamin E:0.25mg
1.67%