Rocky road ice-cream cake
Serves: 12 Time to make: 15 mins, plus 2-3 hrs freezing Total cost: $18.48 / $1.54 per serve
Serves: 1
Time to make: 15 mins, prep 5 mins, cook 10 mins
Total cost: $4.51 / $4.51 per serve
(at time of publication)
Ingredients:
100g udon noodles
150g frozen mixed vegetables
1 tablespoons plum sauce
1 teaspoon canola oil
125g pork fillet, thinly sliced diagonally
1 plum, stoned, cut into thin wedges
Nutrition Info.:
| Kilojoules | 2,435kJ |
| Calories | 582cal |
| Protein | 40g |
| Total fat | 9g |
| Saturated fat | 1.5g |
| Carbohydrates | 78g |
| Sugars | 20g |
| Dietary fibre | 10.6g |
| Sodium | 366mg |
| Calcium | 62mg |
| Iron | 4mg |
| Step 1 | Cook noodles as per packet instructions. Drain, place in a serving bowl and keep warm. |
| Step 2 | Meanwhile, place frozen vegies into a microwave-safe bowl. Add 1 tablespoon water, cover and microwave on HIGH for 3 minutes, or until tender. Meanwhile, combine plum sauce and 1 tablespoon water in another bowl. Set aside. |
| Step 3 | Swirl oil around wok and place over high heat. Add pork and stir-fry for 3–4 minutes, or until cooked through. Add plum wedges and stir-fry for 1 minute. Add vegies and plum sauce. Toss until combined and heated through. Serve stir-fry mixture on top of noodles. |
Recipe by: Dixie Elliott
First published: February 2010
