Brussel sprouts, bok choy & pork stir-fry

Prep 15 mins | Cook 10 mins | Serves 4

500g fresh rice noodles
⅓ cup oyster sauce
2 tbs kecap manis
2 tbs peanut oil
500g pork fillets, trimmed and thinly slice
1 tsp sesame oil
3 garlic cloves, crushed
3 green onions (shallots), trimmed and sliced
350g small Brussels sprouts, thinly sliced
1 bunch baby bok choy, trimmed and halved
¼ cup chicken stock
¼ cup roasted cashews, chopped

Step 1 Place noodles into a large heatproof bowl. Cover with boiling water and stand for 1 minute or until just tender. Drain, separate noodles and set aside. Combine oyster sauce and kecap manis in a small jug. Set aside.

Step 2 Heat a wok over high heat until hot. Add 1 tbs peanut oil and half the pork. Stir fry for 2 minutes or until just cooked through. Transfer to a plate. Repeat using 2 tsp peanut oil and remaining pork.

Step 3 Add remaining 2 tsp peanut oil, sesame oil, garlic, green onions and Brussels sprouts to wok. Stir fry for 1-2 minutes until vibrant. Add bok choy, stock and oyster sauce mixture. Cover and cook for 1 minute. Toss through pork and noodles and toss until hot. Scatter with cashews and serve.

Good for you ... Brussels Sprouts

Close to the top of the class for all round nutrition, supplying dietary fibre, potassium and a range of vitamins (beta carotene, C, E and the B vitamins, thiamin (B1), riboflavin (B2), B6, folate and pantothenic acid).

Beta carotene is converted to vitamin A in the body and is important for normal vision while it also contributes to the normal functioning of the immune system – as do vitamins B6, C and folate. Vitamin E helps protect cells from damage due to free radicals.

Vitamins B1, B2, B6 and pantothenic acid are all involved in normal energy metabolism.