A noodle-free stir-fry loaded with cabbage, carrot, onion, green beans, and tender pork fillet. It is doused in a tasty Pad Thai sauce and sprinkled with chopped peanuts and chilli flakes. This dish has it all; flavour, crunch and spice!
No Noodle Pork Stir-fry
No Noodle Pork Stir-fry
with sliced cabbage, lime & chilli flakes
Hands on Time: 10 - 25 minutes
Overall Time: 20 - 40 minutes
Ingredients:
- Cabbage
- Dried Chilli Flakes
- Garlic Clove
- Garlic Cloves
- Green Beans
- Julienne Carrot
- Lime
- Limes
- Onion
- Onions
- Pad Thai Base
- Peanut Butter
- Peanuts
- Pork Fillet
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
PAD THAI SAUCE
In a bowl, combine the pad thai base, the peanut butter, the grated garlic (to taste), ½ the chilli flakes (to taste), the juice of 1 lime wedge, 10ml of a sweetener of choice, and 30ml of water. Set aside.
GOLDEN PORK
Place a pan or wok over a medium-high heat with a drizzle of oil. When hot, add the pork chunks and fry for 1-2 minutes per side until browned and cooked through, shifting occasionally. Remove from the pan on completion.
ALL TOGETHER NOW!
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the onion slices and fry for 3-4 minutes until soft, shifting occasionally. Add the sliced green beans and fry for 2-3 minutes until slightly softened, shifting occasionally. Add the sliced cabbage and the julienne carrot and fry for 2-3 minutes until slightly softened but still crunchy, shifting occasionally. Add the fried pork and the pad thai sauce and toss until fully combined. Leave to simmer for 1-2 minutes until slightly reduced, shifting occasionally. Loosen with a splash of water if the sauce reduces too quickly. Remove from the heat on completion, toss through the lime zest, and season to taste.
NO TO NOODLES, YES TO YUM!
Plate up the noodle-less stir-fry. Sprinkle over the chopped peanuts and the remaining chilli flakes (to taste). Serve with a lime wedge and dive in!
Pad Thai Base - 30ml
Peanut Butter - 30ml
Garlic Clove - 1
Dried Chilli Flakes - 5ml
Lime - 1
Pork Fillet - 150g
Onion - 1
Green Beans - 80g
Cabbage - 100g
Julienne Carrot - 75g
Peanuts - 10g
PAD THAI SAUCE
In a bowl, combine the pad thai base, the peanut butter, the grated garlic (to taste), ½ the chilli flakes (to taste), the juice of 2 lime wedges, 20ml of a sweetener of choice, and 60ml of water. Set aside.
GOLDEN PORK
Place a pan or wok over a medium-high heat with a drizzle of oil. When hot, add the pork chunks and fry for 1-2 minutes per side until browned and cooked through, shifting occasionally. Remove from the pan on completion.
ALL TOGETHER NOW!
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the onion slices and fry for 3-4 minutes until soft, shifting occasionally. Add the sliced green beans and fry for 2-3 minutes until slightly softened, shifting occasionally. Add the sliced cabbage and the julienne carrot and fry for 2-3 minutes until slightly softened but still crunchy, shifting occasionally. Add the fried pork and the pad thai sauce and toss until fully combined. Leave to simmer for 1-2 minutes until slightly reduced, shifting occasionally. Loosen with a splash of water if the sauce reduces too quickly. Remove from the heat on completion, toss through the lime zest, and season to taste.
NO TO NOODLES, YES TO YUM!
Plate up the noodle-less stir-fry. Sprinkle over the chopped peanuts and the remaining chilli flakes (to taste). Serve with a lime wedge and dive in!
Pad Thai Base - 60ml
Peanut Butter - 60ml
Garlic Clove - 1
Dried Chilli Flakes - 10ml
Lime - 1
Pork Fillet - 300g
Onion - 1
Green Beans - 160g
Cabbage - 200g
Julienne Carrot - 150g
Peanuts - 20g
PAD THAI SAUCE
In a bowl, combine the pad thai base, the peanut butter, the grated garlic (to taste), ½ the chilli flakes (to taste), the juice of 3 lime wedges, 30ml of a sweetener of choice, and 90ml of water. Set aside.
GOLDEN PORK
Place a large pan or wok over a medium-high heat with a drizzle of oil. When hot, add the pork chunks and fry for 1-2 minutes per side until browned and cooked through, shifting occasionally. You may need to do this step in batches. Remove from the pan on completion.
ALL TOGETHER NOW!
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the onion slices and fry for 4-5 minutes until soft, shifting occasionally. Add the sliced green beans and fry for 3-4 minutes until slightly softened, shifting occasionally. Add the sliced cabbage and the julienne carrot and fry for 3-4 minutes until slightly softened but still crunchy, shifting occasionally. Add the fried pork and the pad thai sauce and toss until fully combined. Leave to simmer for 1-2 minutes until slightly reduced, shifting occasionally. Loosen with a splash of water if the sauce reduces too quickly. Remove from the heat on completion, toss through the lime zest, and season to taste.
NO TO NOODLES, YES TO YUM!
Plate up the noodle-less stir-fry. Sprinkle over the chopped peanuts and the remaining chilli flakes (to taste). Serve with a lime wedge and dive in!
Pad Thai Base - 90ml
Peanut Butter - 85ml
Garlic Cloves - 2
Dried Chilli Flakes - 15ml
Limes - 2
Pork Fillet - 450g
Onions - 2
Green Beans - 240g
Cabbage - 300g
Julienne Carrot - 225g
Peanuts - 30g
PAD THAI SAUCE
In a bowl, combine the pad thai base, the peanut butter, the grated garlic (to taste), ½ the chilli flakes (to taste), the juice of 4 lime wedges, 40ml of a sweetener of choice, and 120ml of water. Set aside.
GOLDEN PORK
Place a large pan or wok over a medium-high heat with a drizzle of oil. When hot, add the pork chunks and fry for 1-2 minutes per side until browned and cooked through, shifting occasionally. You may need to do this step in batches. Remove from the pan on completion.
ALL TOGETHER NOW!
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the onion slices and fry for 4-5 minutes until soft, shifting occasionally. Add the sliced green beans and fry for 3-4 minutes until slightly softened, shifting occasionally. Add the sliced cabbage and the julienne carrot and fry for 3-4 minutes until slightly softened but still crunchy, shifting occasionally. Add the fried pork and the pad thai sauce and toss until fully combined. Leave to simmer for 1-2 minutes until slightly reduced, shifting occasionally. Loosen with a splash of water if the sauce reduces too quickly. Remove from the heat on completion, toss through the lime zest, and season to taste.
NO TO NOODLES, YES TO YUM!
Plate up the noodle-less stir-fry. Sprinkle over the chopped peanuts and the remaining chilli flakes (to taste). Serve with a lime wedge and dive in!
Pad Thai Base - 120ml
Peanut Butter - 125ml
Garlic Cloves - 2
Dried Chilli Flakes - 20ml
Limes - 2
Pork Fillet - 600g
Onions - 2
Green Beans - 320g
Cabbage - 400g
Julienne Carrot - 300g
Peanuts - 40g
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