Pork & noodle pan-fry with sweet & spicy sauce

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Sara Buenfeld

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Recipe by Sara Buenfeld

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1. Over a high heat, bring a pan of water to the boil (for the noodles). Chop the onions into chunky lengths. Heat the oil in a wok, tip in the broccoli and stir fry for 2 minutes until it starts to soften
2. Tip the noodles into the boiling water and boil for 4 minutes until softened. Meanwhile, add the pork strips to the wok and fry until the meat changes colour. Add the onions and mushrooms and cook for a minute or so until the mushrooms start to soften.
3. Stir in the sauce until everything is well coated. Drain the noodles and toss into the wok with the beansprouts and cashews. Heat until the beansprouts start to soften slightly then serve.

Making it spicy

It's best to go for a brand of spicy stir-fry sauce with lots of flavour - the Good Food team like Lee Kum Kee and Blue Dragon.

Per serving

423 kcalories, protein 37g, carbohydrate 32g, fat 18 g, saturated fat 2g, fibre 4g, salt 0.87 g

Latest comments and suggestions

• Pat Carter

  07 August 2008

  Pat Carter commented on this recipe

  I make this regularly, my family love it. It's easy to make, quite filling and very tasty! Great for midweek.

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• Annie

  29 June 2009

  Annie rated and commented on this recipe

  

  Easy and tasty meal - can use chicken instead of pork, it works just as well.

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Ingredients

• 6 spring onions
• 2 tbsp sunflower oil
• 300g bag small broccoli florets
• half a 250g packet of thick egg noodles
• 450g lean pork stir-fry
• 100g shiitake mushrooms or chestnut mushrooms
• 180g jar Cantonese sweet and spicy stir-fry sauce
• 300g bag bean sprouts
• handful roasted salted cashew nuts

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 2 mins

Cook 8 mins

Super healthy

Ingredients

• 6 spring onions
• 2 tbsp sunflower oil
• 300g bag small broccoli florets
• half a 250g packet of thick egg noodles
• 450g lean pork stir-fry
• 100g shiitake mushrooms or chestnut mushrooms
• 180g jar Cantonese sweet and spicy stir-fry sauce
• 300g bag bean sprouts
• handful roasted salted cashew nuts

Per serving

423 kcalories, protein 37g, carbohydrate 32g, fat 18 g, saturated fat 2g, fibre 4g, salt 0.87 g

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