Pork, Pineapple & Noodle Stirfry

• 2 tspn olive oil
• 400g lean pork steaks
• 250g rice stick noodles
• 1/2 small sweet pineapple, skin & core removed
• 1 tsp sesame oil
• 1 brown onion, thinly sliced
• 1 garlic clove, thinly sliced
• 150g beansprouts, trimmed
• 250g green beans, trimmed, halved crossways
• 1.5 tbspn honey
• 2 tbspn soy sauce

Directions
Heat a non-stick frying pan over medium/high heat. Brush both sides pork with 2 teaspoons olive oil. Cook for 2 to 3 minutes each side or until just cooked through. Transfer to a plate. Cover and stand for 5 minutes. Thinly slice.

Place noodles in a large, heatproof bowl and cover with boiling water. Stand for 2 to 3 minutes to soften. Drain and rinse under cold water. Cut pineapple in half lengthways. Thinly slice.

Heat a large wok or frying pan over high heat until hot. Add sesame oil. Swirl to coat. Add onion and garlic. Stir-fry for 1 to 2 minutes or until tender. Add beansprouts and beans. Stir-fry for 1 minute.

Add noodles and pork to wok. Pour over honey and soy sauce. Toss to combine. Add pineapple and stir-fry for 1 minute or until just heated through. Serve.

Serves 4.

Nutritional Info: 285 calories, carbs 23g, protein 27g, fat 5g, sat fat 1g, fibre 5g