1 ½ cups risoni pasta
2 tbsp olive oil
600 g pork stir-fry strips
2 carrots, peeled, halved lengthways, sliced diagonally
1 red onion, halved, thinly sliced
1 red capsicum, cut into thin strips
150 g sugar snap peas, trimmed
½ cup sweet chilli sauce
2 tbsp barbecue sauce
2 tbsp lime juice
½ cup chopped fresh parsley
lime wedges, to serve
- Cook risoni according to packet directions. Drain. Cover to keep warm.
- Heat half the oil in a wok over a high heat. Add pork in two batches. Stir-fry for about 3 minutes, or until browned and almost cooked. Remove.
- Heat remaining oil in hot wok over a high heat. Add carrots, onion and capsicum. Stir-fry for 3 minutes, or until vegetables are just tender.
- Return pork to wok with risoni, peas, combined sauces and juice. Stir-fry for about 1 minute, or until hot. Remove from heat. Stir through parsley.
- Serve with lime wedges.