Minced pork and snow pea stir-fry with noodles

This is fast comfort food with a healthy streak. It's also easy to adapt into a vegetarian-friendly version, too.

Minced pork and snow pea stir-fry with noodles from Dr Mosley's The Fast 800 cookbook. Credit: The Fast 800

• serves

  2

• prep

  20 minutes

• cook

  50 minutes

• difficulty

  Easy

This recipe is part of a meal plan for an 800-calorie day (see below) from The Fast 800 by Dr Michael Mosley (Simon & Schuster, $29.99). You can read our interview with Dr Mosley and view his other meal plans here.

• Spiced mango smoothie, 190 cals
• Minced pork and snow pea stir-fry with noodles, 320 cals
• Barramundi steamed with Thai spices, 285 cals

Ingredients

• 200 g pork mince
• 1½ tbsp soy sauce
• 1 tsp cornflour
• 300 ml chicken or vegetable stock (½ stock cube)
• 100 g Slendier noodles, rinsed (or soba noodles, see notes)
• 1½ tbsp coconut or virgin canola oil
• 2 cm root ginger, peeled and diced
• 1 onion, chopped
• 200 g snow peas (or thin green beans)

NON-FAST DAY: use a medium-sized portion of wholemeal noodles or soba noodles and add 1 tsp sesame oil along with some extra sliced crispy vegetables at step 5.

Instructions

1. Place the pork in a non-metallic bowl with ½ tbsp soy sauce, a generous amount of freshly ground black pepper and the cornflour. Mix everything together well and leave it to marinate for 30 minutes if you have time.
2. Add the remaining soy sauce to the stock in a jug.
3. Cook the noodles according to the packet instructions, then drain and refresh them under cold water.
4. Place a wok over a high heat until it starts to smoke, before adding the oil. Stir-fry the mince for 3–4 minutes or until it is lightly browned.
5. Reduce the heat to medium and toss in the ginger and onion. Stir-fry for a few more minutes, then add the snow peas. After another minute, pour in the stock and the noodles and bring the wok back to a simmer, stirring frequently, for 1 minute.

Note

• Serve it sprinkled with ½-1 tsp chilli flakes if you like a bit of extra heat. You can easily substitute Quorn for the pork. Slendier noodles are made of konjac, a plant-based complex carbohydrate that provides gut-friendly fibre while releasing very little starchy carbohydrate (available in big supermarkets and online). If using soba noodles, cook them al dente and refresh them in cold water before use (add 176 cals).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

This recipe is part of a meal plan for an 800-calorie day (see below) from The Fast 800 by Dr Michael Mosley (Simon & Schuster, $29.99). You can read our interview with Dr Mosley and view his other meal plans here.

• Spiced mango smoothie, 190 cals
• Minced pork and snow pea stir-fry with noodles, 320 cals
• Barramundi steamed with Thai spices, 285 cals