Pork and noodle stir fry

By admin
20 August 2013

Pork is tender and versatile – and if you cut away visible fat it’s lean too.

Strips of pork take only a few minutes to cook so take care not to overcook the meat. Serves 4 Preparation time: 10 min Cooking time: 15 min

  • 15 ml (1 T) sweet soy sauce
  • 15 ml (1 T) soy sauce
  • 30 ml (2 T) cornflour
  • 3 garlic cloves, crushed
  • 2 cm piece of ginger, grated
  • 1 chilli, chopped
  • 500 g deboned pork neck, loin or leg, cut into strips
  • 15 ml (1 T) oil
  • 6 spring onions, chopped
  • 300 g Chinese cabbage OR ¼ cabbage, shredded
  • 1 red pepper, cut into strips
  • 1 pineapple, peeled and cut into sticks
  • 300 g fresh egg noodles
  1. Mix the soy sauces and cornflour. Add the garlic, ginger and chilli, then mix with the pork to coat.
  2. Heat the oil and fry the pork in batches until lightly browned. Set aside.
  3. In the same pan stir-fry the spring onions, cabbage and red pepper for 1 minute.
  4. Return the pork to the pan and stir-fry for 5 minutes. Add the pineapple and noodles and stir-fry until heated.
  5. Serve immediately.

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