Sticky pork & radish noodles

Sticky pork & radish noodles

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(8 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 4
Thought radishes were just for salads? Think again - they add crisp texture and a touch of heat to a stir-fry

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal280
  • fat13g
  • saturates3g
  • carbs14g
  • sugars13g
  • fibre2g
  • protein27g
  • salt0.19g
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Ingredients

  • 3 tbsp clear honey
  • zest and juice 2 limes

    Lime

    ly-m

    The same shape, but smaller than…

  • 450g pork fillet, thinly sliced
  • 200g medium egg noodles
  • 140g radishes, thinly sliced

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 200g mangetout, cut into strips
  • 1 large carrot, cut into matchsticks

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • small bunch coriander, roughly chopped
  • 2 tbsp 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…

Method

  1. Whisk the honey and lime zest and juice together in a large bowl and season. Add the pork and mix well to coat in the marinade. Cover and chill for 10 mins.

  2. Cook the noodles in a pan of boiling water for 4 mins. Mix together the radishes, mangetout, carrot and coriander in a serving bowl. Heat the oil in a large non-stick frying pan. Remove the pork from the marinade and add to the pan. Stir-fry for 3-5 mins, until golden and cooked through. Add the marinade to the pan and allow to bubble for 1 min.

  3. Drain the noodles and divide them between serving plates. Spoon the pork and all the pan juices over the vegetables and gently mix. Serve the noodles with the pork and vegetables.

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Comments, questions and tips

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Comments (9)

suzymmorton's picture
3.75

Very nice despite its seeming simplicity. I added some chilli but it probably didn't need it. Also used sugar snaps as I don't like mange tout, and added some mushrooms and courgette (along with the carrots) to the cooked pork for a couple of minutes. Lovely.

aimee2011's picture

This dish was lovely, will definitely make it again

last edited: 16:32, 21st Jun, 2013
ozkaz78's picture
2

Yuck, we didn't like this. I used two limes as stated, but it was so overpowering. I loved the use of raw vegetables, but the flavour was cancelled out by the lime. Maybe mine were too juicy, but I will not attempt the again.

willstorm's picture
3.75

Didn't have that problem with the limes; when we tried it they balanced the other flavours very well.

lizleicester's picture
4

Followed the recipe to the letter and it was tasty and really easy.

bluehobbit's picture
4

Not bad. I added 1 red chille just for a bit of heat and it was nice.

itsnice's picture
1

The honey lime combo was too blatant I found. I added chilli to try and give it some complexity but overall I found it unsatisfying. It gets two points on the basis it was healthy and easy to prepare but wouldn't do it again.

hellsbells1999's picture
5

My children love this, although i do steam the veg first al dente because they prefer cooked veg. Very quick and easy.

katie89's picture
5

LOVE this recipe! made it twice now! it tastes so fresh and there's a nice zing from the sauce. Once the prep is done it takes no time at all! comfort food with no guilt!

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