Pork and tofu rice noodles

Stir-fry your taste buds to heaven with this staple Asian noodle dish of pork, tofu and beans with chunks of capsicum and oyster mushrooms. This recipe is suitable for diabetics.



1.Place noodles in a medium heatproof bowl, cover with boiling water; stand until just tender, drain.
2.Meanwhile, heat 2 teaspoons of the oil in a wok over high heat; stir-fry pork for 3 minutes or until browned. Remove from wok; cover to keep warm.
3.Heat the remaining oil in wok over medium-high heat; stir-fry tofu, garlic, chilli, onion and the water for 3 minutes or until onion starts to soften. Add capsicum, beans and mushrooms to wok; stir-fry for 2 minutes. Add the extra water; stir-fry for 1 minute or until vegetables are just tender. Add sauce, pork and noodles; stir-fry until heated through.
4.Serve stir-fry topped with coriander.

To make this recipe gluten-free, swap the soy sauce for 2 teaspoons of gluten-free tamari.


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