A deliciously simply stir-fry for you today. I love a stir-fry as a simple healthy dinner. This one uses rice noodles which cook almost instantly and are so lovely and filling.
To make it even easier, feel free to use a bag of stir-fry vegetables (try to get one that contains water chestnuts as they really add something to this dish).
I love that this is a proper filling dinner suitable for dieters and non-dieters alike and still has only 417 calories.
Pork Stir-Fry With Noodles
Serves 2 • Ready in 15 minutes
1 tsp sunflower oil (27 cals)
½ onion, peeled and finely chopped (32 cals)
½ red (bell) pepper, deseeded and cut into strips (26 cals)
160g (5½oz) lean pork tenderloin, cut into thin strips (394 cals)
1 red chilli, deseeded and cut into rings (3 cals)
1 garlic clove, peeled and finely chopped (3 cals)
1 × 225g (8oz) can water chestnuts, drained and sliced (70 cals)
200g (7oz) fresh rice noodles (256 cals)
1 tbsp dark soy sauce (4 cals)
½ tbsp mirin (rice wine) or sherry (18 cals)
• Heat the oil in a wok or wide saucepan over a medium-high heat, add the onion and red (bell) pepper and stir-fry for 3 minutes. Add the pork, chilli and garlic and stir-fry for a further 3 minutes. Add the water chestnuts and cook for 2 minutes.
• Add the noodles to the stir-fry. Blend the soy sauce and mirin (rice wine) or sherry together in a small bowl, then mix into the stir-fry. Cook for a further 2 minutes, then serve.