Ingredients

  • 1 tbsp sunflower oil by Sainsbury's
  • 1 red onion, peeled and finely sliced
  • 1 red pepper, washed, deseeded and finely sliced
  • 100 g pack shredded curly leaf kale by Sainsbury's
  • 325 g broccoli, washed and broken into small florets, stalk thinly sliced
  • 2 tsp spice paste by Sainsbury's
  • 2 tbsp light soy sauce by Sainsbury's
  • 300 g leftover roast pork, shredded
  • 410 g pack egg noodles by Sainsbury's
  • 15.5 g fresh coriander, washed and roughly chopped

Method

  1. 1

    Heat the oil in a large wok or frying pan, add the onion and pepper and stir-fry for 5 minutes. Add the kale, broccoli and 2 tablespoons of water, and stir-fry for a further 2-3 minutes until the veg is just tender. Add the spice paste, soy sauce and pork, and stir-fry for 1-2 minutes until piping hot.

  2. 2

    Add the noodles and 2 tablespoons of water. Stir-fry for 2-3 minutes until heated through. Serve garnished with the coriander.

Nutritional Details

Each serving provides
  • Energy 2675kj 639kcal 32%
  • Fat 18.0g 26%
  • Saturates 5.1g 26%
  • Sugars 9.2g 10%
  • Salt 2.4g 40%

% of the Reference Intakes

Typical values per 100g: Energy 1043kj/249kcal

Each serving provides

30.0g carbohydrate 2.1g fibre 15.3g protein

 
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