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Ingredients
- dried egg noodles 100g
- pork escalopes 300g, cut into strips
- cornflour 1 tsp
- oil for frying
- spring onions 4, shredded
- mangetout 100g, halved lengthways
- lemon 1, juiced
- honey 1 tbsp
- soy sauce 2 tbsp
- Asian chilli sauce 2 tbsp
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.
Nutritional Information
- Kcals 594
- Carbs 49.4g
- Protein 37.6g
- Fat 26.5g
- Salt 3.9g
- Fibre 3.8g
