This recipe is one of our favourites, as it is quick, healthy, and tastes great.
Serves 4 (2430 kilojoules/580 calories per serve; 11g total fat; 3.3g saturated fat; 315mg sodium)
Combine the mince, eggwhite, soy sauce, coriander and ginger in a bowl. Shape into small balls and toss in the cornflour to coat. Bring the chicken stock and fish sauce to the boil in a large saucepan. Reduce heat to a simmer and add the pork balls. Cook for 10 minutes or until nearly cooked through. Add the vegetables and cook for 2 minutes or until tender-crisp. Pour boiling water over the udon noodles to loosen and soften, then drain and add to the pan. Simmer for another minute or until the noodles are soft.
Recipe reproduced by permission from author Sally James and photographer Alan Benson. The recipe book is available from the Victor Chang Cardiac Research Institute website
400g lean pork mince.
1 eggwhite, lightly whisked
2 teaspoons salt-reduced soy sauce
2 tablespoons chopped fresh coriander leaves (or 2 teaspoons dried leaves)
1 tablespoon finely grated ginger
2 tablespoons cornflour
500ml (2 cups) degreased chicken stock
1 teaspoon fish sauce
4 green onions, cut into 5cm battons
4 mushrooms
1 cup snow or snap peas
1 carrot, cut into thin strips
2 packets fresh udon noodles
Recipe from the Victor Chang Cardiac Institute Cookbook:
Fresh and Healthy
by Sally James.
