Name: Sticky pork & radish noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 3 tbsp clear honey; zest and juice 2 limes; 450g pork fillet thinly sliced; 200g medium egg noodles; 140g radishes thinly sliced; 200g mangetout cut into strips; 1 large carrot cut into matchsticks; small bunch coriander roughly chopped; 2 tbsp sunflower oil

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Sticky pork & radish noodles

Sticky pork & radish noodles

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 3.5 out of 5.13 ratingsRate

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

Healthy

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Mango & cardamom syllabub

A star rating of 5 out of 5.28 ratings

Ingredients

Nutrition

Units:

MetricUS

3 tbsp clear honey
zest and juice 2 limes
450g pork fillet

thinly sliced
200g medium egg noodles
140g radishes

thinly sliced
200g mangetout

cut into strips
1 large carrot

cut into matchsticks
small bunch coriander

roughly chopped
2 tbsp sunflower oil

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Nutrition: per serving

kcal280
fat13g
saturates3g
carbs14g
sugars13g
fibre2g
protein27g
salt0.19g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, July 2010

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A star rating of 3.5 out of 5.13 ratings

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