Cutting down on salt
doesn't mean you have
to cut out flavour.

The best way to cut down on your salt intake is to cook fresh! You’ll find below some easy recipes that are full of flavour and low in salt. They are also recipes that will store well and can be easily prepared at the beginning of the week, so you don’t have to reach for processed foods during the busy working week. Most of them are super simple so get the kids involved and cook up a storm!

Pork and ginger stir fry

  • Sodium

    296mg

  • Energy

    1580kj

  • Fat

    10.3g

  • Sat. Fat

    2.8g

  • Sugar

    5.3g

Ingredients

  • 200g egg noodles
  • ½ tablespoon oil (canola)
  • 400g pork tenderloins, cut into thin strips
  • 3 x 3cm piece ginger, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 stem lemon grass, tough outer layer removed, thinly sliced
  • 150g mushrooms, sliced
  • 75g sugar snap peas
  • ½ red capsicum, finely sliced
  • 2 pak choi, roughly chopped
  • 75g cashew nuts
  • 1 tablespoon low salt soy sauce
  • Juice of 1 lemon
  • 1 teaspoon brown sugar

Method

Recipe provided by World Action on Salt and Health (WASH) in support of the Heart Foundation

  1. Bring a pan of water to the boil and cook the noodles according to the packet instructions. Drain, rinse briefly under water to prevent sticking and set aside.
  2. Meanwhile, heat the oil in wok or large frying pan on a high heat. Add the pork and stir fry for 5 minutes.
  3. Add the ginger, garlic, chilli and lemongrass and stir fry for another 1–2 minutes. Stir in the vegetables and cashew nuts and continue to stir fry for 3–5 minutes. The vegetables should be cooked but retain some ‘bite’.
  4. Combine the soy sauce, lemon juice and brown sugar in a separate container and mix with the stir fried vegetables.
  5. Finally, add the cooked noodles to the pan, mix well and serve.

 

Suggestions: You can use any vegetables you like; good additions are baby corn, bamboo shoots and water chestnuts.

 

Serves 4