Sticky Sweet-and-Sour Pork

By ShannonB

Very nice. Maddie enjoyed it too. 1 1/2 syns per serving on Slimming World extra easy plan.

Ingredients

• 250 g dried medium egg noodles
• Fry Light
• 450 g pork tenderloin, all visible fat removed, thinly sliced
• 2 large carrots, peeled and thinly sliced diagonally
• 1 red pepper, deseeded and cubed small
• 200 g baby sweetcorn, halved
• 4 spring onions, cut into 1-2 cm pieces
• 2 cm piece fresh root ginger, peeled and grated
• 227g can pineapple chunks in natural juice
• 1 tsp sweetener
• 2 tsp tomato puree
• 1 tbsp white wine vinegar
• Small handful fresh coriander leaves, to serve

Preparation

Step 1

1. Cook the noodles according to package, drain and keep warm.
2. Spray a wok over high heat coated with Fry Light or cooking spray. Add pork and stir-fry 5 minutes. Add carrots and pepper and stir-fry 3 more minutes. Add sweetcorn and spring onions and stir-fry a further 2 minutes.
3. Add ginger, pineapple and juice, sweetener, tomato puree and vinegar and cook 2 minutes, stirring, until pork is cooked through.
4. Divide the noodles between 4 bowls, top with pork mixture and garnish with coriander.