Pork Stir Fry Noodles {with Sticky Sauce}
This easy to make Pork Stir Fry Noodle recipe is so quick and simple. Using lean pork medallions to keep it healthy, added peppers, mangetout and a delicious sticky sauce.
Servings: 4 People
Ingredients
- 400 g Pork loin medallions Cut into thin strips. This should be about 4 loins
- 250 g Medium dried egg noodles
- 2 tbsp Vegetable oil
- 3 Garlic cloves Peeled and chopped
- 2 tbsp Fresh ginger Chopped finely
- 150 g Mangetout
- 2 Red peppers Deseeded and sliced
- 40 g Crushed peanuts Optional
For the marinade:
- 2 tbsp Cornflour See notes
- 1/2 tsp Bicarbonate of soda That is HALF a teaspoon only!
- 2 tsp Soy sauce Reduced sodium if you prefer
- 3 tbsp Water
For the sauce mix:
- 3 tbsp Oyster sauce
- 2 tbsp Soy sauce Reduced sodium if you prefer
- 180 ml Water
Instructions
- Mix the pork strips with the marinade ingredients. Mix well and set aside.
- Soak the noodles in boiling water until just al dente, then drain, rinse in cold water and set aside.
- Combine the ingredients for the sauce mix, then set aside.
- Put your oil in a wok over a hot heat. When the oil is very hot, add the garlic and ginger, stir for a minute or two and then add the marinaded pork.
- Cook the pork for 5-10 minutes until it's crispy and golden all over. Don't move it around too much as you want it to form a crispy, crunchy coating.
- Add the mangetout and peppers. Stir to mix.
- Pour in the sauce and coat everything well. Cook it for about 5 minutes until it all thickens.
- Add the noodles, coat everything well and warm through. Serve sprinkled with the peanuts.
Notes
Oil: Make sure the oil in your pan is super hot before you start cooking
Pepper: The type of peppers I used here are bell peppers.
Cut of pork: Pork loin medallions are perfect for this dish as they are super quick to cook. They are also really lean and tender. You can find pork medallions in all supermarkets or your local butcher
Cornflour: PLEASE NOTE that cornflour in the UK is NOT the same as it in the US! There it's known as 'corn starch'. Corn flour in the US is something different (the same as cornmeal in the UK), so please don't use this
Cooking the noodles: Cook the noodles until they’re just al dente. (You can also rinse them in cold water when you drain them to stop them cooking.) Then add them to your cooked pork, vegetables and sauce to warm through and let them soak up the sauce
Cooking the pork to perfection:
- Make sure the oil in your pan is super hot before you start cooking
- Don’t move the pork around too much when you first add it to the pan
- Pork medallions cook quickly in strips so be careful not to overcook them
Nutrition
Calories: 616kcal | Carbohydrates: 59g | Protein: 27g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 72mg | Sodium: 700mg | Potassium: 650mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2270IU | Vitamin C: 99.9mg | Calcium: 55mg | Iron: 2.8mg