What you'll be getting:

Pork Stir Fry with Rice Noodles

Per Serving

5 oz pork tenderloin tossed in oil and salt

125 g veggies (cabbage, bok choy, carrots, brocolini, calcot onions, zucchini)

1/4 c stir fry sauce (liquid aminos, ginger, red curry paste, tahini, oil, seasoned rice vinegar)

2 oz cooked rice noodles​

Equipment needed: 1 large pan, wok, or pot to stir fry 

Heat up your pan on a high heat, when hot add the pork. 

Add the veggies when pork has almost cooked through. 

Next, add the sauce. 

Toss everything together and plate. From start to finish this dinner will take less than 15 minutes. Enjoy! 

Cook until the pork has mostly been cooked through. 

Put a lid on top of the pan to let the veggies steam a little. Cook for 1-2 minutes or until the veggies begin to soften then add the rice noodles. Add 1/8 c of water (per servings) to the noodles and return the lid so the noodles can steam. 

Cook until the sauce has absorbed into the noodles and then add just a bit more water until the sauce has reached a consistency you like. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630