Pork-and-noodle-stir-fry

Pork and noodle stir-fry

Tender pork fillet, punchy garlic and soy, plus a hit of chilli combine with colourful, crispy veg and noodles

By , 29 August 2019

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Pork and noodle stir-fry
  • 25 Mins

  • Serves: 4

Nutritional Info
Each 345g serving contains
  • Energy

    1342KJ

    321KCAL

    16%
  • Fat

    5.2g

    low

    7%
  • Saturates

    1.4g

    low

    7%
  • Sugars

    12.8g

    low

    14%
  • Salt

    0.83g

    low

    14%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 389kJ/93kcal.
Ingredients
  • 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
Method
  • 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.