Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 19/07/2025. See terms.
Join now
Photo of Chilli pork and asparagus stir-fry by WW

Chilli pork and asparagus stir-fry

8
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Warm up your night with this spicy stir-fry that contrasts green asparagus and snow peas with red capsicum and birds eye chillies to create taste and aesthetics

Ingredients

Dry soba noodles (100% buckwheat)

200 g

Rice bran oil

1 tbs

Pork fillet or tenderloin, raw

400 g, fat trimmed, thinly sliced (buy 500g)

Red capsicum

1 small, thinly sliced

Asparagus

2 bunch(es), trimmed, thinly sliced

Snow peas

200 g, halved

Green shallot(s)

4 individual, thinly sliced

Garlic

2 clove(s), crushed

Fresh red chilli

1 whole, thinly sliced

Kecap manis

2 tbs

Sweet chilli sauce

2 tbs

Fish sauce

1 tbs

Instructions

  1. Cook noodles in a large saucepan of boiling salted water, following packet instructions, or until tender. Drain.
  2. Meanwhile, heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry pork, in batches, for 2–3 minutes or until browned. Transfer to a plate.
  3. Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add capsicum, asparagus and snow peas and stir-fry for 2 minutes or until vegetables are just tender. Add shallots, garlic and chilli and stir-fry for 1 minute.
  4. Combine kecap manis, sweet chilli and fish sauces in a small jug. Add to wok with pork and stir-fry for 2 minutes or until heated through. Serve noodles topped with stir-fry.

You might like

You might like