Serves Serves 4-6


SB – Pork and peanut stir fry

This family-friendly stir fry is super-quick and packed full of vibrant veggies to give your little ones a gentle introduction to Asian flavours. Why not let them have a go with some training chop-sticks whilst you're at it. Be ready to embrace the mess though, as the noodles get everywhere!

10 minCook Time

10 min

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  • 1 tbsp sesame oil
  • 50g frozen garlic or 2 cloves of fresh garlic
  • 50g frozen ginger or a thumb-sized piece of fresh ginger
  • 200g pork mince
  • 1 tbsp rice wine vinegar
  • 2 tbsp tomato puree
  • 300g stir fry veg - pick the brightest variety for vitamin packed veg
  • 100g unsalted roasted peanuts
  • vermicelli rice noodles - 1 per person
  • 2 limes
  • soy sauce - for adults only


  1. Boil the kettle and heat a wok-style pan
  2. Once the pan is hot, heat the sesame oil and fry of the garlic and ginger
  3. When browned, add the pork mince and crank the heat
  4. Soak noodles in boiling water in a deep bowl - add a plate on top to avoid using cling film
  5. Stir the pork mince until browned all over and add rice wine vinegar and tomato puree - allow 2 mins to cook off
  6. Meanwhile chop peanuts as fine as you can with a knife and slice up limes
  7. Add stir fry veg to pork mix and stir over a high heat for 2 mins
  8. Drain noodles and add to the pan, tongs can help to distribute the pork and veg amongst the noodles
  9. Serve immediately topped with chopped peanuts, a slice of lime and soy sauce to taste


For a fully vegan dish, swap out the pork mince for tofu scramble and add more peanuts or peanut butter To serve both the meat and the tofu, keep the stir fry separate and fry both off separately and add a topping before serving



953 cal


96 g


23 g


8 g
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