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Ingredients

200g dried rice noodles
1 tablespoon peanut oil
500g Coles Australian Pork Stir-Fry Strips
1 garlic clove, crushed
2 teaspoons finely grated ginger
1 red capsicum, seeded, thinly sliced
1 bunch asparagus, woody ends trimmed, cut into 4cm lengths
4 spring onions, cut into 5cm lengths
2 tablespoons breakfast marmalade
1/3 cup (80ml) salt-reduced soy sauce

Method

Step 1 Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 3-4 mins or until the noodles soften. Drain.
Step 2 Meanwhile, heat the oil in a wok or large frying pan over high heat. Cook the pork in 2 batches, stirring, for 3 mins or until golden. Transfer to a bowl.
Step 3 Add the garlic, ginger, capsicum and asparagus to the wok or pan. Cook, stirring, for 2 mins or until the asparagus is bright green and tender crisp.
Step 4 Return the pork to the wok or pan. Add the noodles, spring onion, marmalade and soy sauce. Cook, tossing, for 2-3 mins or until heated through. Divide the noodle mixture among serving bowls.

Speedy pork and asparagus stir fry

How to make Speedy pork and asparagus stir fry

Ingredients

Method