Pork and noodle stir-fry
- 1tbsp rapeseed oil
- 300g pack Butcher's Selection 6 Lean British Pork Fillet Medallions
- 170g Asda Soy & Garlic Stir-Fry sauce
- 1 red pepper, sliced
- 160g mangetout
- 1 bunch spring onions, cut into 2cm lengths
- 300g Asda Straight to Wok Wholewheat noodles
- 2 red chillies, sliced
- 200g beansprouts
- Coriander, to garnish
Boil some water in the kettle. Heat half of the oil in a wok or large frying pan. Fry the pork over a high heat for 3-4 mins on each side, or until cooked through. For the last 2 mins, add ½ the sachet of stir-fry sauce to the pan.
Remove the pork from the pan and set aside to rest for 5 mins.
Meanwhile, wipe the pan clean, heat the rest of the oil, then add the red pepper, mangetout and spring onions. Stir-fry for 2-3 mins until they begin to colour. Add the noodles, the chillies and a splash of water from the kettle. Cook, stirring, for 2 mins.
Slice the pork medallions and add to the pan with any resting juices, the remaining stir-fry sauce and the beansprouts. Cook until piping hot and garnish with the coriander before serving.