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Pork Stir Fry

Pork Fillet Stir Fry with Red Curry Paste and Noodles

I find a stir fry is a great end of week meal to use up all your vegies before you head back to the Farmers Markets.  Pork fillet is great for a stir fry as it cooks quickly so makes this dish really easy to throw together quickly.


  • 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)


  • 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.

Feel free to throw in whatever vegies you have left in the fridge.

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