Pork & noodle pan-fry with sweet & spicy sauce
Whip up some healthy fast-food with a pork pan fry - on the table in 10 minutes
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 2 mins
Cook 8 mins
Super healthy
- 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
- 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.
- 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 37.0g, carbohydrate 32.0g, fat 18.0 g, saturated fat 2.0g, fibre 4.0g, salt 0.87 g
Recipe from Good Food magazine, February 2002.
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http://www.bbcgoodfood.com/recipes/1230/
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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 beansprouts
- 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 beansprouts
- handful roasted salted cashew nuts
Per serving
423 kcalories, protein 37.0g, carbohydrate 32.0g, fat 18.0 g, saturated fat 2.0g, fibre 4.0g, salt 0.87 g
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07 August 2008
Pat Carter commented on this recipe
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29 June 2009
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10 July 2010
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