With carrots in place of traditional noodles, this recipe from former My Kitchen Rules finalists turned health food gurus Scott Gooding and Luke Hines, is gluten-, sugar- and dairy-free.
150g free-range premium pork mince
200g fresh Australian prawns
2 free-range eggs
1 spring onion
4 sprigs coriander
20g raw macadamias
6 long red chillies
1/2 cup apple cider vinegar
2 tbsp maple syrup
1 clove of garlic, crushed
olive oil or coconut oil
To make the sweet chilli sauce place thinly sliced chillies, vinegar, maple syrup and garlic in a small saucepan on a medium heat. Simmer, stirring occasionally for 8-10 minutes or until chillies are very soft. Allow to cool in a bowl. Use a blender to blend half the mixture until smooth. Stir through remaining mixture.
Whisk eggs and set aside. Thinly slice spring onion diagonally. Finely chop chives and coriander. Peel carrots into long thin ribbons using a peeler. In a wok or frypan, dry roast the macadamias for a few minutes then roughly chop.
Stir-fry pork and prawns
Heat a drizzle of coconut or olive oil in a wok over a high heat. Add the whisked egg. Stir-fry for one minute or until cooked but not golden. Transfer the egg to a heat-proof bowl. Add another drizzle of oil to the wok over a high heat and add the pork. Stir-fry, breaking up any lumps with the back of a spoon, for five minutes or until cooked and golden. Add the prawns and stir-fry for another two to three minutes or until just cooked. Remove the wok from the heat.
To serve add the spring onion, lime zest and juice, half the sweet chilli sauce, chives, coriander leaves and carrot. Toss gently to combine, then transfer to a serving platter. Scatter over the cooked egg and macadamias and serve.