Stir-fried pork with ginger & honey

Stir-fried pork with ginger & honey

  • 1
  • 2
  • 3
  • 4
  • 5
(67 ratings)

Prep: 15 mins Cook: 10 mins


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: per serving

  • kcal466
  • fat11g
  • saturates2g
  • carbs54g
  • sugars14g
  • fibre4g
  • protein36g
  • salt2.6g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 nests medium egg noodle
  • 2 tsp cornflour
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 250g/9oz pork tenderloin, cut into bite-sized pieces
  • thumb-sized piece ginger, finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic clove, finely chopped
  • 1 green pepper, deseeded and sliced
  • 100g mange tout
  • 1 tsp sesame seed


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (69)

sjpage7's picture

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

sarahlouhughes's picture

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

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

Very simple to make and lovely sauce.

andreamferns's picture

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

andreamferns's picture

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

Easy, quick and delicious.

philinbrighton's picture

This went down well in my house. Healthy, tasty and quick.

surflou's picture

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

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!!!

cookpauline's picture

I have to disagree with the others, I found this very bland. Will give it some thought because I like the fact that it is healthy>

lizcosford's picture

Forgot to give it 5 stars.

lizcosford's picture

Excellent stir fry . Doubled all quantities and added courgette and thinly sliced red chilli. Family loved it. Will definitely do it again.

katetudor's picture

Really tasty. Tender pork and crunchy vegetables, will be making this again. Added some red chilli which worked nicely.

colettesewell's picture

I have made this a few times and it's always really yummy. I also add sesame oil to the noodles once cooked to give a bit of flavour.

trl1975's picture

Delicious and quick and easy to make. My 2 and 4 year olds really enjoyed this they had seconds and asked for thirds (but we'd finished it all already!) We used green beans and finely sliced carrots. Will make lots more times.

dishymummy's picture

I was looking forward to making this receipe as love all the ingredients. All went well until I added the soy, honey and cornflour mixture and then it went all thick and congealed. I scoured the recipe for another liquid to add but nothing so added some stock of own accord - that sorted it out thankfully. I added some chilli too for a bit of warmth on a hot day! The mange tout were just wonderful and although pricey will buy again as made the dish.


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…