Sticky pork & radish noodles

Contains pork – recipe is for non-Muslims only
Thought radishes were just for salads? Think again – they add crisp texture and a touch of heat to a stir-fry

Prep:15 mins
Cook:15 mins

Serves 4
Easy

Nutrition per serving

kcal 280
fat 13g
saturates 3g
carbs 14g
sugars 13g
fibre 2g
protein 27g
salt 0.19g

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

Tip

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.

Method

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.