Oriental pork with noodles

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!

Nutritional Information (amount per serving)


Serves 4   Approx time: 20   Difficulty: super easy


  • 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.

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