- 3 tbsp clear honey
- zest and juice 2 limes
The same shape, but smaller than…
- 450g pork fillet, thinly sliced
- 200g medium egg noodles
- 140g radishes, thinly sliced
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
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- small bunch coriander, roughly chopped
- 2 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
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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.
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.
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.
Use cooked chicken instead
Instead of the pork, add 250g shredded cooked chicken to the vegetables and noodles. Whisk the lime juice and honey together to make a dressing, and stir through the chicken mixture. Great for packed lunches.