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

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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 532
    27%
  • Carbs 21.7g
    8%
  • Sugar 6.0g 7%
  • Fat 18.9g 27%
  • Saturates 3.4g 17%
  • Protein 65.8g 146%
Of an adult's reference intake

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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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  • 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