NUTRITION

SERVINGS

INGREDIENTS

175g Lean Pork Mince

40g Rice Noodles

100g Bok Choy

30g Shredded Carrots

1 tbsp Fish Sauce

1 tbsp Lime Juice

0.5 tsp Sesame Oil

1 clove Garlic

1 tsp Fresh Ginger

0.25 cup Fresh Mint and Cilantro

PREPARATION

• 1

  Place the dry rice noodles in a bowl of hot water and soak for 8-10 minutes until tender then drain and set aside.

• 2

  In a small bowl whisk together the fish sauce lime juice and a splash of water to create the stir fry sauce.

• 3

  Heat the sesame oil in a large skillet or wok over medium-high heat.

• 4

  Add the pork mince to the skillet and cook until browned and crumbled through.

• 5

  Stir in the minced garlic and grated ginger cooking for one minute until highly aromatic.

• 6

  Add the chopped bok choy and shredded carrots to the pan and stir fry for 2-3 minutes until the vegetables are just tender-crisp.

• 7

  Add the drained noodles and the prepared sauce to the skillet tossing everything together for 1-2 minutes until well combined and heated through.

• 8

  Remove from heat and fold in the fresh mint and cilantro just before serving.