Enjoy the bold Asian flavours in these Pork, pineapple and vegetable kebabs. Served with Hokkien noodles, it's a filling and tasty family dinner option.
Serves44
Cook time15 mins15 minutes
Prep time30 mins30 minutes, (+ 30 mins marinating time)
(+ 30 mins marinating time)
Ingredients
450g pkt hokkien noodles
2 large zucchini, cut into 1cm-thick slices
2 large (360g) red capsicums, cut into 3cm pieces
550g Coles Australian pork scotch fillet, cut into 3cm pieces
750g pineapple, peeled, cored, cut into 3cm pieces
1 tsp vegetable oil
150g snow peas, trimmed, halved diagonally
Coriander leaves
Marinade
½ cup (125ml) SPC Plum Sauce
2 tbs soy sauce
1 tsp finely grated ginger
1 garlic clove, crushed
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the marinade, combine plum sauce, soy sauce, ginger and garlic in a jug.
Step 2
Prepare the noodles following packet directions.
Step 3
Thread the zucchini, capsicum, pork and pineapple onto skewers to make 8 kebabs. Place in a large glass or ceramic dish. Pour over the marinade, reserving 2 tbs. Turn to coat. Set aside for 30 mins to marinate.
Step 4
Heat a barbecue grill or chargrill on medium-high. Spray with oil. Cook the kebabs, turning, for 10-12 mins or until the pork and vegetables are cooked through.
Step 5
Meanwhile, heat the oil in a wok over high heat. Add the snow peas. Stir-fry for 2-3 mins or until tender. Transfer to a plate. Add the noodles and reserved marinade. Stir-fry for 2 mins or until heated through.
