Stir-fried Pork and Ginger Noodles

This is a great stir-fry that’s cooked and on the table in under 10 minutes. It uses straight to the wok noodles, which are now readily available in supermarkets. Of course you could use regular egg noodles and just soak them first according to packet ins

Serves 4 

Ingredients

• 2 tablesp. sunflower oil 
• 450g pork stir-fry strips
• 5cm piece root ginger, peeled and shredded
• 2 red peppers, cut in thin strips
• 1 bunch scallions, trimmed and shredded
• 1 red chilli, seeded and thinly sliced
• 4 tablesp. dark soy sauce
• 2 teasp. oriental chilli oil (optional)
• 1 teasp. clear honey
• 2 teasp. white wine vinegar
• 2 x 300g packets straight to the wok medium noodles
• Handful fresh basil leaves

To Cook

Cooking time: 10 minutes 

Method

Heat a wok until smoking hot. Add the oil and swirl up the sides, then tip in the pork strips and stir-fry for 3-4 minutes until well sealed and lightly browned. Tip in the ginger with the peppers, scallions and chilli and stir-fry for another 30 seconds.

Mix the soy sauce, chilli oil (if using), honey and vinegar in a bowl and then pour into the wok and tip in the noodles. Toss together until well combined and cook for another 1-2 minutes until the noodles have all separated and are piping hot. Stir in the basil leaves, then divide among warmed bowls to serve.

Nutritional Content

Protein: 33g 
Carbohydrates: 50g 
Fat: 14g 
Iron: 1.2mg 
Energy: 512 kcal