Stir-fried pork with ginger & honey

Stir-fried pork with ginger & honey

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(47 ratings)

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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

This healthy noodle dish is deliciously low-fat with a great mix of Asian flavours- the perfect midweek supper

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
466
protein
36g
carbs
54g
fat
11g
saturates
2g
fibre
4g
sugar
14g
salt
2.6g

Ingredients

  • 2 nests medium egg noodles
  • 2 tsp cornflour
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp sunflower oil
  • 250g/9oz pork tenderloin, cut into bite-sized pieces
  • thumb-sized piece ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 green pepper, deseeded and sliced
  • 100g mange tout
  • 1 tsp sesame seed

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Method

  1. Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
  2. Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.

Recipe from Good Food magazine, February 2012

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Comments

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dwatson27's picture

Ps added more soy sauce as it was a little too sweet at first taste

dwatson27's picture

Used this recipe tonight with leftover pork from Sunday roast. Doubled quantities for sauce and used a bag of tesco value stir fry instead of other veg. Used good food recipe for egg fried rice instead of noodles. Delicious! So easy and a good way to use up leftovers.
Five stars :D

sfurze's picture

I knew this was a great recipe when my kids sampled it and actually liked, as it's always a risk trying something new. If anything it was maybe a little too sweet, but still a winner.

daniellesohma's picture

Beautiful! By far one of my favorite dishes to make. I always make it with mushrooms and onions. So healthy and a lot nicer than take-away.

lindaharrower's picture

I'm surprised so many people think this is a nice meal - it was tasteless and very dry. I followed the recipe exactly, and there was not nearly enough sauce (the only liquid is 1 tbsp water and 2 tbsp soy sauce, some of which obviously evaporates as the dish cooks). The taste was very bland, the only flavour coming from the soy sauce (of which there was not enough). Truly one of the worst stir fries I've ever tried. And using green mangetout and green pepper provides no colour contrast .

lizleicester's picture

Just realised I forgot the sesame seeds at the end but it is really delicious. The textures and flavours work really well together.

nearlycook's picture

Nice meal, double the amounts for the sauce.

sjpage7's picture
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Really yummy! I found it hard not to over cook the pork though. Also added a red pepper for some colour.

sarahlouhughes's picture
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Yum! I didn't have any corn flour so used plain flour instead, worked well. Also I didn't have any green peppers so used sugar snap peas. So quick and easy to make and tasted so good. Would have this over a chinese take away any day and is so much healthier!

murielrock's picture
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This was so tasty and easy to prepare!

danielandcarlmurray's picture

Lovely, quick and easy dish to make for a midweek meal. Best served with noodles than rice. Will make it again.

ebsnare's picture
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Very simple to make and lovely sauce.

andreamferns's picture
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Lovely..I add a bit more water - we like a little gravy. Simple, healthy and yummy

andreamferns's picture
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Excellent ..

kikkracup's picture

This recipe looks delicious & easy which is what I look for since I work full time, will definitely try it out & add some more veg to be more filling & healthy.

suicide_barbie's picture

This is wonderfully quick and very tasty. I used Agave Syrup instead of honey and substituted 1 tbsp of Soy sauce with 1 tbsp of chinese vinegar. The vinegar thins the sauce slightly, as suggested in previous comments and gives a good sharpness to compliment the gingers wamth.
I'll definately be trying this again!

marktewk's picture
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Easy, quick and delicious.

philinbrighton's picture
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This went down well in my house. Healthy, tasty and quick.

surflou's picture
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Tried this tonight and it was a bit hit.

I used babycorn, sweet peppers and mushrooms instead of mangetout and I added five spice to the pork before frying. I also poured sesame oil on the cooked noodles instead of using salt in the water.

A tip to those who found this to be salty; don't put salt in the poodle water and make sure to use dark soy sauce not light as light is much saltier.

Will be making again... just my way!

bimbobaby's picture
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Really enjoyed this.
Due to having coeliac disease I used gluten free soy sauce and used rice noodles rather than egg noodles. Added mushrooms too.
I struggle to buy ready made stirfry sauces from the supermarket as they aren't gluten free but I shall be making this sauce over & over from now on. Easy to do & store cupboard ingredients.
Reminded me a lil of blackbean sauce from the chinese. Yummy!!!

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