Pork Stir Fry Noodles
Fast and tasty that suits all occasions. I produce this in vast quantities and sit it in the middle of the table - help yourself time.
Fast and tasty that suits all occasions. I produce this in vast quantities and sit it in the middle of the table - help yourself time.
Servings 4 people
Ingredients
- 400 g egg noodles medium
- 400 g pork steaks thin strips
- 3 medium carrots
- 2 cm ginger finely chopped, 1in
- 1 large red pepper
- 150 g mange tout cut into thin strips, 5oz
- 4 large spring onions sliced lengthways
- 1 clove garlic crushed
- 1/2 fresh red chilli finely chopped
- 2 tbsp dry Sherry
- 3 tbsp clear honey
- 1 tbsp sesame oil
- 6 tbsp dark soy sauce
- 1 tbsp cornflour
- 1 tbsp sunflower oil
Instructions
- Cook the noodles to pack directions; put about a quarter to one side.
- Mix the soy sauce, honey and sherry with the sesame oil.
- Stir the cornflour into the mixture.
- Cut the carrots into slim matchsticks and deseed and slice the red pepper.
- Heat the oil in a wok and fry the pork for 5-6 minutes, until almost cooked.
- Remove and put aside
- Add the garlic, ginger, chilli, spring onions, red pepper and carrots and stir-fry for a further few minutes.
- Put the pork back into the pan, add the mixture and mangetout and cook for another 2-3 minutes.
- Stir in the noodles, heat through and serve immediately
- You can always use broccoli or sugar snaps instead of mange tout.
Nutrition
Calories: 828kcal | Carbohydrates: 99g | Protein: 45g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Cholesterol: 210mg | Sodium: 2257mg | Potassium: 651mg | Fiber: 5g | Sugar: 25g