Pork & noodle pan-fry with sweet & spicy sauce
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Pork & noodle pan-fry with sweet & spicy sauce

By Sara Buenfeld

Contains pork – recipe is for non-Muslims only
Whip up some healthy fast-food with a pork pan fry – on the table in 10 minutes

  • Prep:2 mins
    Cook:8 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 423
  • fat 18g
  • saturates 2g
  • carbs 32g
  • sugars 0g
  • fibre 4g
  • protein 37g
  • salt 0.87g

Ingredients

  • 6 spring onion
  • 2 tbsp sunflower oil
  • 300g bag small broccoli florets
  • half a 250g packet of thick egg noodle
  • 450g lean pork stir-fry
  • 100g shiitake mushroom or chestnut mushrooms
  • 180g jar Cantonese sweet and spicy stir-fry sauce
  • 300g bag beansprout
  • handful roasted salted cashew nuts

Tip

Making it spicy
It’s best to go for a brand of spicy stir-fry sauce with lots of flavour – the Good Food team like Lee Kum Kee and Blue Dragon.

Method

  1. Over a high heat, bring a pan of water to the boil (for the noodles). Chop the onions into chunky lengths. Heat the oil in a wok, tip in the broccoli and stir fry for 2 minutes until it starts to soften

  2. Tip the noodles into the boiling water and boil for 4 minutes until softened. Meanwhile, add the pork strips to the wok and fry until the meat changes colour. Add the onions and mushrooms and cook for a minute or so until the mushrooms start to soften.

  3. Stir in the sauce until everything is well coated. Drain the noodles and toss into the wok with the beansprouts and cashews. Heat until the beansprouts start to soften slightly then serve.

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