Sticky pork and mangetout stir-fry

Name: Sticky pork and mangetout stir-fry
Total time: 20 min
Yield: serves 2
Cuisine: Chinese
Ingredients: 100g dried egg noodles; 300g pork escalopes cut into strips; 1 tsp cornflour; for frying oil; 4 spring onions shredded; 100g mangetout halved lengthways; 1 lemon juiced; 1 tbsp honey; 2 tbsp soy sauce; 2 tbsp Asian chilli sauce

Published: December 19, 2014 at 2:32 PM

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serves 2

Easy

Total time: 20 mins

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Pork, noodles, mangetout: the three main ingredients for this quick and easy stir-fry. Spice it up with sweet chilli sauce to serve and tuck in for a fast midweek meal for two.

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Ingredients

Nutrition

100g dried egg noodles
300g pork escalopes

cut into strips
1 tsp cornflour
for frying oil
4 spring onions

shredded
100g mangetout

halved lengthways
1 lemon

juiced
1 tbsp honey
2 tbsp soy sauce
2 tbsp Asian chilli sauce

Nutrition: per serving

kcal594
fat26.5g
saturates0g
carbs49.4g
sugars0g
fibre3.8g
protein37.6g
salt3.9g

Method

step 1

Cook the noodles and drain well. Toss the pork with the cornflour and some seasoning. Heat 1 tbsp oil in a wok or large non-stick frying pan and stir-fry the pork for 2 minutes then scoop the pork out. Add the veg to the pan, keeping back some of the spring onions, and toss for a couple of minutes.
step 2

Add back the pork and the lemon, honey, soy and chilli sauce, plus a splash of water, and bubble for a few minutes until you have a sauce. Toss with the noodles until heated through and sprinkle over the remaining spring onions to serve.

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