Pork & noodle pan-fry with sweet & spicy sauce
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
Ingredients
- 6 spring onions
- 2 tbsp sunflower oil
- 300g bag small broccoli florets
- half a 250g packet of thick egg noodles
- 450g lean pork stir-fry
- 100g shiitake mushrooms or chestnut mushrooms
- 180g jar Cantonese sweet and spicy stir-fry sauce
- 300g bag beansprouts
- handful roasted salted cashew nuts
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
-
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
-
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.
-
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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