Instructions
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- Put the chopped onion in your food processor and add the garlic, chilli, ginger, curry powder, turmeric, five-spice and fish sauce and blitz into a fine paste (you can also do this in a bowl using a stick blender).
- Put the pork and chicken in a bowl and add one-third of your spice paste. Stir to coat well and leave to marinate for at least 5 minutes.
- At the same time, cook the noodles according to the pack instructions then drain well, rinse under cold running water and drain again.
- Spray a non-stick frying pan or wok with low-calorie cooking spray and put it over a high heat. Add the chicken and pork and cook for about 5 minutes, adding a splash of water if anything starts to stick. Transfer to a plate and set aside.
- Reduce the heat to medium and spray the frying pan or wok with a little more low-calorie cooking spray. Add the rest of your spice paste and cook for 2 minutes, then add the carrots, peppers, sugar snaps, sliced onion and 400ml boiling water. Cook for a few minutes or until softened.
- Return the pork and chicken to the pan, add the cooked noodles and stir together until everything is hot. Add the soy sauce and vinegar to serve.
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