Black Bean Salad with Corn, Avocado & Lime Vinaigrette

Fried Rice Vermicelli

Total time: 30 minutes

Serves 5

8.5 grams of fibre per serving

INGREDIENTS

UTENSILS

Mixing bowls, Large pan, Measuring cups, Measuring spoons

INSTRUCTIONS

1.

Soak the dried wood ear fungus and Shiitake mushrooms in hot water for 1 hour. Slice thinly and set aside. 

2.

In a bowl, placed the pork slices, 2 tbsp of shoyu sauce, rice wine and five-spice powder and cornstarch. Mix well and then set aside to marinate the pork slices. 

3.

In a separate bowl, soak the brown rice vermicelli in cold water for 15 minutes. Drain off the water and set the noodles aside. 

4.

Steam the Brussel sprouts for 5 to 7 minutes until softened. 

5.

Heat the canola oil in a wok or large pan over medium heat. Stir-fry together the marinated pork slices, mushroom and wood ear fungus slices till fragrant. Add in the chopped garlic and onions and continue to stir-fry. 

6.

Add in the cabbage slices and carrots and stir-fry until softened. 

7.

Add in the dried rice vermicelli and continue to mix well. Create a well in the noodles and pour in the beaten eggwhites. 

8.

Add the remaining 2 tbsp of shoyu sauce and stir-fry to mix up the ingredients. 

9.

Plate and garnish with chopped coriander leaves. Serve hot. 

NUTRITION INFORMATION (PER SERVING)

Energy (kcal)

324

Carbs (g)

58.2

Proteins (g)

10.0

Fats (g)

4.7

Fibre (g)

8.5