Stir-fried pork with ginger & honey

Stir-fried pork with ginger & honey

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(72 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
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  • 2 nests medium egg noodles
  • 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 cloves, 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.

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Comments, questions and tips

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14th Dec, 2017
Yum, yum! Changed the mange tout for frozen broad beans and added 150g cashew nuts at the end
23rd Feb, 2017
Had some firm tofu that needed using up so added that too. Very nice
18th Jan, 2017
Very nice. So easy to make and can easily substitute meat or vegetables to whatever is available.
26th Nov, 2016
Loved this! So quick and easy. Added more garlic and a green chilli. Also added baby corn along with the mange tout because they didn't sell it separately in the supermarket. I am undecided whether the sauce needs doubling. I think it all depends on how much of a sauce you like.
26th Nov, 2016
Easy flavoursome recipe. Have made this a few times now but with some alterations -instead of mangetout/green peppers I use red peppers, shiitake mushrooms, broccoli, baby corn and cashew nuts, also I use a capful of sesame seed oil in the soy sauce and honey mix instead of seeds just because of what i had in the cupboard. Turns out perfectly every time and so quick to make. One of my favourites
14th Sep, 2016
Made this tonight and thought it was delicious. Toddler and other half thought so too. Only thing I did different was double it as had a bigger chunk of pork and we will have the leftovers for lunch tomorrow. Not sure if people are maybe not doing big enough chunks of ginger and garlic. I used 4 chunky cloves of garlic and a chunky thumb size piece of ginger. Consistency of the sauce is lovely. Followed instructions exactly and it turned out great. Think this will become one of our mid week staples. So quick, cheap, easy and tasty. Oh and low fat which is why I picked in the first place.
12th Sep, 2016
Delicious! Used 400g pork, added a red pepper, extra ginger, one additional clove of garlic and doubled the sauce. Served with rice instead of noodles. Very pleased with the result.
2nd Apr, 2016
quick recipe for mid week but definitely lacking some depth of flavour
23rd Jan, 2016
A good and quick mid-week supper. I agree avoid straight to wok noodles - bit gross. However two nests of dry noodles nowhere near enough for us. I also swapped green for red pepper and added some sliced mushrooms and a chilli. I sliced the pork tenderloin into thin strips rather than chunks and it was very tender. Tried the same recipe with chicken and wasn't nearly as good - will stick to pork in future
itybity's picture
19th Nov, 2015
i found this very sweet, dry and if i did not remove the pork while cooking the veg it would have been tough. I made the adjustment of red pepper as all green looked unappealing to the eye, some Chinese 5 spice, more water and soy as its was too dry. Also tried to sharpen it with lime juice but nothing i added seemed to help over all taste. Do not use straight to wok noodles (only ones i had) as i am sure they sucked what juice there was out and had to keep adding water that also affected the flavours


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