Stir-fried pork with ginger & honey

Stir-fried pork with ginger & honey

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(110 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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20th May, 2020
I really enjoyed the recipe. I followed COOKEDRITE’s tip to velvet the pork as I was worried the pork would be dry. It was absolutely delicious. Pork turned out perfectly.
14th May, 2020
Made this for family dinner and will def make again, clean plates all round! Marinated the pork as per cookrite’s tips but without chilli. made with mange tout and baby corn and added spring onions as had them in fridge. Added sweet chilli sauce to plate for those who like a little more spice.
Anna Szeremeta's picture
Anna Szeremeta
23rd Feb, 2020
Thank you COOKRITE for your tips. I followed them to a T. What a gorgeous meal. After reading a few comments I added two onions and swapped the green pepper for a red and yellow pepper (I was cooking for four). I also tripled the sauce ingredients. Velveting the pork and then marinating made it both tender and gave it such a depth of flavour. I cooked the noodles for four minutes and then rinsed under cold water and set aside until the veg and sauce were done. I then added the noodles and pork to the wok and mixed everything together before serving. Everyone loved it. Better than a chinese carryout any day.
25th Feb, 2019
The best way to get the flavour spot on.. Slice pork thin..toss with 2tsps of baking soda..this is called velvetizing. Let sit for 15 mins. rinse and pat dry.. add back to bowl with a thumb of finely chopped ginger, 1-2 tbsp sesame oil, 1 tsp crushed chilis and 2tbsp of good soy sauce..let marinate for 1/2 hour. do not drain or rinse. Stir fry by itself at med. hi heat. just till tender. Set aside and follow rest of recipe. toss with noodles and stir fried veggies.. Top with chopped green onion and chopped cashews. Voila!! The velveting can be done for beef and chicken..You wont be disappointed.
20th Aug, 2018
Very tasty. I doubled the quantities for 3 of us (except the noodles) and it was just right.
16th Jul, 2018
Delicious, added some extra veggies and made wholewheat egg noodles
9th Mar, 2018
Tasty and quick - just right for a weekday meal. I used an onion, red pepper and thin strips of carrot so it looked colourful and the timings were fine using diced pork. Bear in mind the sauce is more of a coating than a sloppy runny job, but we didn't mind this - it was easier to eat with chopsticks (!) and it means it gave the flavour without too much of a sugar overload.
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.


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