Sticky pork noodles

Sticky pork noodles

main courses | serves 4

This is so easy to make and customise as you like; try it with tofu or prawns instead of pork.

1. Mix the first 6 ingredients in a shallow dish. Add the pork to the dish; set aside.
2. Cook the broccoli in a pan of salted boiling water for 2 minutes. Add the noodles; cook to packet instructions. Drain, reserving a little of the cooking water, and set aside.
3. Heat the groundnut oil in a large pan or wok over a high heat and fry the garlic and ginger for 2–3 minutes, until golden. Add the pork (reserving the marinade) and fry for 3–4 minutes, until browned. Add the marinade and reduce the heat a little. Toss the pork to coat and fry for a few minutes until sticky and cooked through. Add the noodles, broccoli and reserved cooking water and toss. Once it’s lovely and sticky, stir through the beansprouts for the final 30 seconds or until heated through. Scatter with chilli and serve at once.

Per serving 579 cals, 17.5g fat (4.7g saturated), 33.7g protein, 68.8g carbs, 8.6g sugars

 

Recipe Georgie Socratous
Photo Emma Lee


from Issue 26

ingredients

• 4 tbsp soy sauce
• 1 tsp five–spice powder
• 1 tsp chilli powder
• 1½ tbsp honey
• 1 tbsp rice wine vinegar
• A dash of sesame oil
• 350g pork tenderloin, sliced into 4–5cm strips
• 300g broccoli, cut into florets
• 410g fresh egg noodles, or 240g dried noodles
• 1 tbsp groundnut oil
• 2 garlic cloves, finely sliced
• 3cm piece of ginger, cut into matchsticks
• 200g beansprouts
• 1 red chilli, sliced, to serve (optional)

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