Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 6.45 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons cornflour
- 225grams can pineapple pieces in juice
- 1 bunch baby bok choy, quartered
- 1 handful coriander (to serve)
- 1 brown onion, chopped
- 2tablespoons rice wine vinegar
- 1tablespoons tomato sauce
- 2tablespoons soy sauce
- 700grams pork fillet, thinly sliced
- 2tablespoons vegetable oil
- 375grams singapore-style noodles
Nutrition per serving
2370kJ / 568Cal
2370 Kilojoules or 568 Calories
27% of daily energy intake*
Protein
49.0grams
Fat
16.5grams
Carbs
50.2grams
Sugars
12.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place noodles into a large bowl. Cover with boiling water and set aside for 3 minutes until softened. Separate with tongs, drain and reserve.
Step 2 of 5
Meanwhile, reserving juice, drain pineapple pieces. Place juice into a small pan over medium heat. Stir in vinegar and sauces, and bring to the boil.
Step 3 of 5
Mix cornflour with 1/3 cup water until smooth. Whisk into pineapple sauce mixture and cook for 1 minute. Remove from heat and set aside.
Step 4 of 5
Heat half of the oil in a wok over medium-high heat. Cook pork, in batches, for 3 minutes or until golden. Transfer pork to a bowl and keep warm.
Step 5 of 5
Heat remaining oil and cook onion and bok choy for 2 minutes. Add pork, pineapple pieces, sauce and noodles. Toss to combine everything and cook for 1 minute to reheat. Serve topped with coriander and chilli.
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