This sweet chilli pork stir fry is packed with flavour and bursting with vegetables, protein and fibre. It's also low carb, gluten free & refined sugar free!

low carb sweet chilli pork stir fry

Some people can find that once they've switched to a Primal diet they struggle to enjoy the foods they once did, especially takeaway foods. But this Chinese sweet chilli pork stir fry is a brilliant reminder of how tweaking just a few ingredients can make for a much healthier (and tastier) dish for the whole family.

What I love most about this recipe is the pork mince paired with the sweet chilli sauce and crunchy vegetables. Not many people think about adding a mince to a stir fry, but it really works well as the textures of the different ingredients compliment one another.

Now to make this stir fry recipe low carb and both Primal and paleo friendly, I've made a few changes to the traditional ingredients used. Not only have I swapped the classic egg noodles for our Fibrehydrate Angel Hair Noodles, but I've made my own sweet chilli sauce to reduce the use of processed ingredients and refined sugars. Don't worry, it's really easy to make and once you do, you won't ever go back to the sugary shop brought stuff!

Low carb sweet chilli pork stir fry

Low Carb Sweet Chilli Pork Stir Fry Recipe

Prep Time: 10 Minutes
 Cook Time: 30 minutes
Total Time: 40 minutes
Servings:  4 people
Stir fry
  • 2 pork loin steaks
  • 2 Fibrehydrate Angel Hair Noodles packs, rinsed and drained
  • 1 tbsp olive oil
  • Black pepper and salt, to taste
  • 1 cabbage, sliced into strips
  • 1 broccoli head, cut into florets and then halved
  • 1 orange bell pepper, cut into strips
  • 3 tbsp cashews, for topping
  • 120g shiitake mushrooms, sliced

Sweet chilli sauce

  • 1/4 cup honey
  • 2 tbsp coconut aminos
  • 1 tbsp coconut sugar
  • 2 tbsp apple cider vinegar
  • 1 tsp chilli flakes (more if you like it spicy)
  • 1 garlic clove, finely diced
  • 1 tbsp fresh ginger, grated


Begin by adding all of the sauce ingredients to a pan and slowly bring to a boil, while continuing to stir. Reduce heat to low and leave to thicken for 30 minutes.

Cook the pork loins as per the instructions. I like to pan fry mine for 3 minutes before placing them in the middle of the oven to cook further for 8 minutes.

Oil a wok with olive oil and bring to medium heat. Add the vegetables beside the mushrooms and stir fry for 5 minutes.

Remove the pork from the oven and cover with foil.

Add the mushrooms to the wok and stir. Once the sauce is ready, pour it into the wok while it is still hot. Leaving it too cool will thicken the sauce.

Add the noodles to the wok and stir thoroughly. Slice the pork into strips and add to the wok also. Season if you wish and serve.