410 g fresh free-range egg noodles or 240g dried noodles
2 cloves of garlic
3 cm piece of ginger
1 tablespoon groundnut oil
200 g beansprouts
1 fresh red chilli , optional
4 tablespoons low-salt soy sauce
1 teaspoon Chinese five-spice powder
1 teaspoon chilli powder
1½ tablespoons runny honey
1 tablespoon rice wine vinegar
1 dash of sesame oil
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Mix the marinade ingredients in a shallow dish. Slice the pork into 4cm to 5cm strips, then add to the marinade and set aside.
Cut the broccoli into florets, then cook in a pan of boiling salted water for 2 minutes. Add the noodles and cook according to the packet instructions. Drain, reserving a little of the cooking water, and set aside.
Peel the garlic and ginger, finely slice the garlic, then cut the ginger into matchsticks.
Heat the groundnut oil in a large pan or wok over a high heat, then fry the garlic and ginger for 2 to 3 minutes, until golden. Add the pork (reserving the marinade) and fry for 3 to 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.
Slice and scatter with chilli (if using) and serve at once.