Lighter on time, lighter on calories, this midweek dinner comes together in minutes and brings colour, crunch and just the right amount of sweetness and heat to make the most of Porky Whites’ juicy sausages. Packed with vegetables and served over noodles or rice, it’s the kind of lighter dinner everyone will happily tuck into.
Serves 4
1. Cook the sausages: Slice the sausages into thin rounds. Heat the oil in a large frying pan or wok, add the sausage slices, and cook until golden at the edges
2. Add the vegetables: Stir in the onions, peppers, carrots and sugar snaps. Cook for 4–5 minutes until everything begins to soften but still retains bite.
3. Add flavour: Stir in the garlic and ginger for 1 minute.
4. Create the glaze: Pour in the sweet chilli sauce, soy sauce and lime juice. Toss everything together so it becomes glossy and coated.
5. Serve: Spoon over warm noodles or rice and finish with coriander or spring onions for freshness.
Make it even lighter
To make this even lighter, try Porky WhitesPremium Chicken or Porky Lights Premium Lower in Fat Sausages OR swap thenoodles for extra vegetables, serve over shredded cabbage or cauliflower rice.
- 6 Porky Whites sausages (or Premium Chicken / Porky Lights)
- tbsp oil
- 1 red pepper sliced
- 1 yellow pepper sliced
- 1 onion sliced
- 2 carrots thinly sliced
- 2 handfuls of sugar snap peas or green beans
- 2 cloves garlic, crushed
- 1 thumb-sized piece ginger, grated
- 4 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- 1 tbsp lime juice
- Serve with noodles or rice
- Fresh coriander or spring onions to finish
