Pork and Peanut Poké Bowl

Preperation: 25 Minutes | Cooking Time: 1 hour (plus drying time) | Serves: 2

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  • 6 pieces Slendier Lasagne Style
  • 1 packet Slendier Angel Hair Style
  • 200g pork fillet
  • 2 tbs mirin
  • 2 tbs tamari
  • ½ tsp Chinese five spice
  • 2 tsp fish sauce
  • 2 tsp sesame oil
  • ½ carrot, shaved into ribbons with a peeler
  • 3 tbs rice wine vinegar
  • 2 tbs grapeseed oil, plus extra for frying
  • 1 clove garlic, crushed
  • 3cm piece fresh ginger, peeled and grated
  • 2 pak choi, quartered
  • ½ Lebanese cucumber, shaved into ribbons with a peeler
  • ½ tsp black sesame seeds
  • ½ red capsicum, sliced into strips
  • 8 snow peas, sliced into strips
  • 2 tbs kimchi
  • handful bean shoots
  • 2 tbs roasted peanuts, chopped
  • coriander leaves, roughly chopped, to serve
  • chilli oil, to serve



  1. Preheat the oven to 180ºC. Line a baking tray with baking paper.
  2. Prepare the Slendier Lasagne Style according to the directions on the packet. Dry thoroughly between layers of paper towel. Place the pieces of lasagne, flat and not overlapping, on to the baking tray. Season lightly with salt and place in the oven to dry until crisp and curled into chips, about 30 minutes. Once dry, remove from oven and set aside to cool.
  3. Prepare the Slendier Angel Hair Style according to the directions on the packet. Place the noodles in a bowl of hot water and set aside to keep warm until needed.
  4. Slice the pork fillet into thin strips and place in a medium bowl. Add the mirin, tamari, five spice, fish sauce and sesame oil and mix well to combine. Set aside to marinate for 30 minutes.
  5. Place the carrot ribbons in a small bowl. Add the vinegar, ¼ cup cold water and a pinch of salt. Stir to combine and set aside to pickle until needed.
  6. Place a wok over medium–high heat. Add the grapeseed oil, garlic and ginger and fry for about 30 seconds. Add the pak choi and stir fry briefly until just wilted, about 1 minute. Remove from pan and set aside, keeping warm, until needed.

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