Pork Stir Fry Noodles with Sticky Sauce

30 min

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 / 14 oz 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)
3 tbsp / 45 ml water	Combine sauce ingredients, set aside
3 tbsp oyster sauce
2 tbsp soy sauce (reduced sodium if you prefer)
180 ml / 6 fl oz 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 / 5 oz mangetout
2 red peppers, deseeded and sliced
250 g / 9 oz medium dried egg noodles
40 g / 1.5 oz crushed peanuts (optional)

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