Serves 1: Calories per serving: 356 with rice noodles/275 with shredded cabbage
Gluten free/nut free: The Eastern flavours in this dish go so well with the pork – and it’s a really satisfying supper dish that would also work very well, doubled up, for a casual meal with friends. Rice noodles are a good option if you’re avoiding gluten, though do check the soy sauce if you’re very sensitive, as traces of wheat gluten can remain in the finished sauce.
100g pork escalope 182 cals (or tofu, see notes in method)
½ lemongrass stalk, finely chopped 5 cals
2cm-piece fresh root ginger, peeled and finely chopped 4 cals
½ shallot, finely chopped 3 cals
1-cal cooking spray
25g rice noodles 93 cals
50g mixture of baby corn and sugar snap peas 17 cals
50g broccoli florets 16 cals
zest and juice of ½ lime 10 cals
½ tsp sesame oil 22 cals
1 tsp soy sauce 2 cals (use gluten-free if required)
½ red chilli, sliced 2–5 cals
Preparation time: 20 minutes, plus marinating (optional)
Cooking time: 15 minutes
Recipe from The 5:2 Good Food Kitchen: For a lighter dish, serve without the rice noodles, on a bed of 50g finely shredded cabbage (12 calories): the other vegetables can be steamed, or stir-fried with the meat or tofu.
I’ve also made this with 100g tofu (from 85 calories up to 190 for the sesame smoked versions, adjust calories depending on what you choose) , finely sliced and marinated, then fried till crispy at the edges, it takes slightly less time than pork: it’s absolutely delicious and very filling.
On a non-fasting day, a lovely extra is a quick satay sauce: just combine equal qualities of peanut butter and sweet chilli sauce, and a squeeze of lime.