Olive Magazine

Sticky pork and mangetout stir-fry

Published: December 19, 2014 at 2:32 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

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.

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