Everyone loves stir-fries – they’re quick and easy to make and are packed full of tasty vegetables. This pork recipe is perfect if you want a change from chicken or beef.
- 300g pork tenderloin fillet, sliced thinly
- 1/2 red chilli, finely chopped
- 2 large garlic cloves, finely chopped
- 20g root ginger, peeled and finely chopped
- 1.5tbsp Amoy reduced salt soy sauce
- 1tbsp rapeseed oil
- 1 red pepper, cut into strips
- 100g sugar snap peas, cut in half
- 3tbsp stir-fry sauce
- 300g pack Amoy straight to wok medium noodles
- 8 spring onions, sliced
- 100g beansprouts
Marinate the pork with the chilli, garlic, ginger and soy sauce for 10 minutes.
Heat a wok over a high heat, add the oil and stir fry the pork for 11/2 minutes.
Add in the peppers and sugar snap peas and 100ml water and cook for a further 3-4 minutes until
Add in the stir-fry sauce, noodles, spring onions, bean sprouts and stir fry for a further minute and serve immediately.
As an alternative serve with rice rather than add noodles