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About the Recipe
Ingredients
500g pork fillet, thinly sliced
1 tbsp ginger paste
1 large fresh red chilli, thinly sliced, plus extra to serve
2 garlic cloves, crushed
2 tbsp salt-reduced soy sauce or tamari
2 tsp sesame oil
250g zucchini noodles
250g carrot noodles
4 green shallots, cut into 5cm lengths
Thai basil leaves, to serve
Preparation
Step 1
Place the pork, gingerpaste(1 tbsp ginger paste) chilli, garlic, 1 ttbsp of the soy sauce, and 1 teaspoon of the sesame oil in a large bowl. Stir well to coat the pork. Set aside to marinate.
Step 2 Heat the remaining sesame oil in a large non-stick frying pan or wok over medium-high heat. Cook the zucchini noodles, carrot noodles and shallot for 2-3 minutes until just tender. Remove from pan. Set aside.
Step 3 Spray the pan with oil. Cook the pork, in 2 batches, for 30 seconds to 1 minute until just cooked through. Return vegie noodles to the pan and toss to combine. Drizzle with remaining soy sauce. Sprinkle with extra sliced chilli and Thai basil leaves to serve
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