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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

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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