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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 23 minutes, until golden. Add the pork (reserving the marinade) and fry for 34 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 its 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 fivespice powder
1 tsp chilli powder
1½ tbsp honey
1 tbsp rice wine vinegar
A dash of sesame oil
350g pork tenderloin, sliced into 45cm 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
1 red chilli, sliced, to serve (optional)