Oriental pork with noodles

Oriental pork with noodles

Nutritional Information - Amount per serving:

Calories532kcal

Carbs21.7g

Sugar6.0g

Fat18.9g

Saturates3.4g

Protein65.8g

Ingredients

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

Method

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.

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!

by Jamie Oliver