» 270g packet fresh udon noodles
» 1 tablespoon olive oil
» 1 teaspoon Crushed Garlic Wild Lime & Chilli
» 1 teaspoon grated fresh ginger
» 1 red onion cut into bite sized wedges
» 550 g lean pork, thinly sliced
» 1 bunch broccolini, trimmed and cut into pieces
» 1 red capsicum, deseeded and thinly sliced
» 1 bunch baby bok choy, rinsed, dried and torn
» 1 jar Outback Spirit Creamy Coconut & Lemon Aspen Cooking Sauce
» Fresh, chopped coriander to garnish
Cook the noodles following the instructions on the pack and drain.
Meanwhile heat the oil in a wok over a high heat until very hot. Add the Outback Spirit Crushed Garlic, ginger, onion and capsicum and stir fry for about 1 minute or until aromatic.
Add one third of the pork and strir fry for 2 minutes. Transfer to a heatproof bowl and continue to cook pork in two more batches.
Return the pork, capsicum etc to the wok with the broccolini and the baby bok choy leaves and stir fry for a further two minutes or until the green vegetables are bright green and tender crisp.
Add the Outback Spirit Creamy Coconut and lemon Aspen Cooking Sauce and add the prepared udon noodles. Toss and cook for a final two minutes.
Remove from heat and serve immediately while piping hot. Garnish with the chopped coriander.
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