• 350g fresh or shelf-life Singapore noodles
  • 2 tbs sesame seeds
  • 4 (about 175g each) pork scotch fillet steaks
  • 2 tsp canola oil
  • 2 celery sticks, ends trimmed, thinly sliced diagonally
  • 1 carrot, peeled, cut into thin matchsticks
  • 2 tsp finely sliced fresh ginger
  • 4 shallots, ends trimmed, cut into 4cm lengths diagonally
  • 250g bean sprouts
  • 2 tbs soy sauce
  • 2 tbs oyster sauce
  • 1/3 cup fresh coriander leaves
  • Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 2 minutes or until tender. Drain.
  • Meanwhile, place the sesame seeds on a small plate. Season both sides of the pork with salt and pepper. Press 1 side of each pork steak into the sesame seeds to coat. Heat half the oil in a large non-stick frying pan over medium heat. Add the pork, sesame seed side down, and cook for 3-4 minutes each side or until cooked through.
  • While the pork is cooking, heat the remaining oil in a wok over high heat. Add the celery, carrot and ginger, and stir-fry for 2 minutes. Add the shallot and stir-fry for 30 seconds. Add the noodles, bean sprouts and combined sauce, and stir-fry for 1-2 minutes or until heated through. Add three-quarters of the coriander and toss to combine. Thinly slice the pork. Divide the noodles among serving bowls. Top with the pork and the remaining coriander to serve.

    • Protein Dietary Fibre 56.00g 5.50g Fat Total Energy 11.00g 1855kJ Fat Saturated Sodium 2.00g – Carbohydrate Total Cholesterol 29.00g – Carbohydrate Sugars -