Pork Stir Fry Noodles with Sticky Sauce
30 min4
Crispy pork strips tossed with egg noodles, mangetout and peppers in a sticky oyster-soy glaze.
| prepSoak noodles in boiling water until al dente, drain, rinse in cold water and set aside | ||||||
| 400 g pork loin medallions, cut into thin strips | Mix pork with marinade, set aside | Add marinated pork, cook 5–10 min until crispy | Add mangetout & peppers, stir to mix | Pour in sauce, coat well, cook 5 min until thick | Add noodles, coat well, warm through | Serve sprinkled with peanuts |
| 2 tbsp cornflour | ||||||
| 1/2 tsp bicarbonate of soda (baking soda) | ||||||
| 2 tsp soy sauce (reduced sodium if you prefer) | ||||||
| 45 ml water | Combine sauce ingredients, set aside | |||||
| 3 tbsp oyster sauce | ||||||
| 2 tbsp soy sauce (reduced sodium if you prefer) | ||||||
| 180 ml water | ||||||
| 2 tbsp vegetable oil | Heat oil in wok, add garlic & ginger, stir 1–2 min | |||||
| 3 garlic cloves, peeled and chopped | ||||||
| 2 tbsp fresh ginger, chopped finely | ||||||
| 150 g mangetout | ||||||
| 2 red peppers, deseeded and sliced | ||||||
| 250 g medium dried egg noodles | ||||||
| 40 g crushed peanuts (optional) | ||||||
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