Samoan chop suey
- 550g lean pork
- 200g rice sticks (thick rice noodles)
- 1 tablespoon oil
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons crushed ginger
- 3 tablespoons salt-reduced soy sauce
- 400g frozen stir-fry vegetables
Total fat 8g
Saturated fat 2g
Dietary fibre 4g
1 Cut pork in bite-sized pieces. Place in a large pan. Cover with 1 cup boiling water. Cover pan. Cook on a high heat until water has evaporated (this will take about 20-25 minutes).
2 While pork is cooking, prepare noodles. Place noodles in a large heatproof bowl and cover with just enough boiling water. Leave to soak for 6 minutes until softened. Drain then cut in slightly shorter pieces.
3 Once pork is cooked, remove from pan and pat with kitchen towel. Wipe out pan. Return pork to pan with oil, onion, garlic and ginger. Stir-fry for 3-4 minutes.
4 Add noodles to pork, toss lightly and pour over soy sauce. Cook for 2 minutes.
5 Add vegetables and stir-fry for a final 2-3 minutes. Serve garnished with fresh coriander.
- You can vary the meat you use in this recipe, eg. use a mix of lean chicken, beef and pork.
- Make it gluten free: Use gluten-free soy sauce (or tamari).
Hanu de Jong
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