Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 4
By Sarah Rossi
This quick and healthy pork stir-fry noodle dish uses lean pork medallions, crisp vegetables and a rich, sticky sauce for a fast midweek meal.
Ingredients
For the stir fry
400g/1lb pork stir-fry strips
250g/9oz medium dried egg noodles
2 tbsp vegetable oil
3 garlic cloves, peeled and chopped
2 tbsp fresh ginger, finely chopped
150g/5oz mangetout
2 red peppers, deseeded and sliced
40g/1oz crushed peanuts (optional)
For the marinade
2 tbsp cornflour
½ tsp bicarbonate of soda (half a teaspoon only)
2 tsp soy sauce (reduced sodium if preferred)
3 tbsp water
For the sticky sauce
3 tbsp oyster sauce
2 tbsp soy sauce (reduced sodium if preferred)
180ml/¾ cup water
Method
- Mix the pork strips with all of the marinade ingredients until well coated. Set aside.
- Soak the noodles in boiling water until just al dente. Drain, rinse under cold water and set aside.
- Combine all of the sauce ingredients in a bowl and set aside.
- Heat the vegetable oil in a wok over a high heat. Once very hot, add the garlic and ginger and stir-fry for 1–2 minutes.
- Add the marinated pork and cook for 5–10 minutes until crispy and golden. Avoid stirring too much so a crunchy coating forms.
- Add the mangetout and red peppers and stir briefly to combine.
- Pour in the sauce mixture and cook for about 5 minutes, stirring, until thickened and glossy.
- Add the noodles, toss well to coat and heat through.
- Serve immediately, sprinkled with crushed peanuts if using.
Nutrition (per serving)
Energy: 616 kcal
Carbohydrates: 59g
Sugars: 5g
Protein: 27g
Fat: 29g
Saturates: 13g
Fibre: 4g
Salt: 700mg
Cholesterol: 72mg
Potassium: 650mg
Vitamin A: 2270 IU
Vitamin C: 99.9mg
Calcium: 55mg
Iron: 2.8mg