| | Ginger pork stir-fry with vegie noodles
Ginger pork stir-fry with vegie noodles
Ginger pork stir-fry with vegie noodles 4.3-5 9
  • Calories: 861 kj
  • Fat: 5g
  • Carbohydrates: 10g

How to Make:

  1. Place the pork, ginger paste, chilli, garlic, 1 tablespoon of the soy sauce and 1 teaspoon of the sesame oil in a large bowl. Stir well to coat the pork. Set aside to marinate.
  2. Heat the remaining sesame oil in a large non-stick frying pan or wok over medium-high heat. Cook the zucchini noodles, carrot noodles and shallot for 2-3 minutes until just tender. Remove from pan. Set aside.
  3. Spray the pan with oil. Cook the pork, in 2 batches, for 30 seconds to 1 minute until just cooked through. Return vegie noodles to the pan and toss to combine. Drizzle with remaining soy sauce. Sprinkle with extra sliced chilli and Thai basil leaves to serve.
Time for preparing:
10 min.


  • 500g pork fillet, thinly sliced
  • 1 tablespoon ginger paste
  • 1 large fresh red chilli, thinly sliced, plus extra to serve
  • 2 garlic cloves, crushed
  • 2 tablespoons salt-reduced soy sauce or tamari
  • 2 teaspoons sesame oil
  • 250g zucchini noodles
  • 250g carrot noodles
  • 4 green shallots, cut into 5cm lengths
  • Thai basil leaves, to serve