Pork Fillet Stir Fry with Red Curry Paste and Noodles

Ingredients:

• 2 Free Range Pasture Fed Pork Fillets
• 2 tbsp red curry paste
• 1 large red onion
• 2 tbsp fresh ginger, grated
• 2-3 garlic cloves, grated
• 1/4 cup Tamari
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 200g snow peas, topped and tailed and cut into 3
• 1 red capsicum, thinly sliced
• 1 carrot, julienne
• 150g Shiitake Mushrooms, halved
• 1 handful of spinach (for extra goodness)
• 1 packet rice noodles
• 2 tbsp fresh coriander, finely chopped (make sure you cut both the leaves and stems – don’t waste the stems)

Method:

• Boil kettle and when done, place rice noodles in heatproof bowl and cover with boiling water for 5 minutes then drain well.
• Heat oil in wok and stir fry pork fillet in small batches until browned. Set aside.
• Add onion, garlic, ginger and curry paste to wok and stir fry until onion softens and curry paste is fragrant.
• Add all vegetables and stir fry until spinach wilts.  This will ensure your other vegies stay crispy and crunchy.
• Return pork to wok, add sauces and noodles and mix until heated through.
• Mix through coriander and serve immediately.