Oriental pork with noodles

oriental pork with noodles

Serves 2-4

  • 1 handful Szechuan peppercorns, crushed

  • 2 x 350 g higher-welfare pork fillets, thinly sliced

  • 2 teaspoons sesame oil

  • 2 tablespoons sunflower oil

  • 2 tablespoons freshly grated ginger

  • 1-3 fresh red chillies, deseeded and chopped, to taste

  • 125 g oyster mushrooms, wiped and torn

  • 125 g shiitake mushrooms, wiped and halved

  • 1 red pepper, deseeded and chopped

  • 1 bunch spring onions, trimmed and sliced

  • 200 g pak choi, chopped

  • 2 cloves garlic, peeled and finely chopped

  • 300 g bean sprouts

  • 300 g medium egg noodles, cooked

  • 2 teaspoons fish sauce

  • 6 tablespoons oyster sauce

  • 1 small bunch fresh coriander, leaves chopped

  • 75 ml organic chicken stock

  • low-salt dark soy sauce

Rub the crushed peppercorns into the pork slices. Heat your wok and a frying pan to make them as hot as you can. Pour the sesame and sunflower oils into the hot wok and fry the ginger, chilli and mushrooms for a minute until slightly coloured. Throw in the pepper, spring onions, pak choi, garlic and bean sprouts and stir-fry until wilted. Add the noodles, fish and oyster sauces, the coriander leaves and the stock. Stir-fry for 2 to 3 minutes until the noodles are steaming hot. Taste and season with soy sauce.



Meanwhile, drizzle a little sunflower oil into the hot frying pan and fry the pork for 2 minutes on each side or until cooked through and golden. Serve with the stir-fried noodles.

Nutritional Information

Oriental pork with noodles

With stir-fried aromatic veggies

0 foodies cooked this
Noodles are always a real crowdpleaser, and you can knock up this pork stir-fry in no time
Serves 2-4
20m
Super easy
Method

Stir-fries are great fun to make. Just get all the ingredients together and lay them out, then all you need is a really hot wok. Get stuck in!

Rub the crushed peppercorns into the pork slices. Heat your wok and a frying pan to make them as hot as you can. Pour the sesame and sunflower oils into the hot wok and fry the ginger, chilli and mushrooms for a minute until slightly coloured. Throw in the pepper, spring onions, pak choi, garlic and bean sprouts and stir-fry until wilted. Add the noodles, fish and oyster sauces, the coriander leaves and the stock. Stir-fry for 2 to 3 minutes until the noodles are steaming hot. Taste and season with soy sauce.

Meanwhile, drizzle a little sunflower oil into the hot frying pan and fry the pork for 2 minutes on each side or until cooked through and golden. Serve with the stir-fried noodles.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 532 27%
  • Carbs 21.7g 9%
  • Sugar 6.0g 7%
  • Fat 18.9g 27%
  • Saturates 3.4g 17%
  • Protein 65.8g 146%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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