PORK AND NOODLE PAN-FRY WITH SWEET AND SPICY SAUCE

By pat1908

Serves: 4

Preparation time: 10 minutes

Ingredients

• SERVES 4
• 6 spring onions
• 2 Tbsp sunflower oil
• 300 g/10oz bag small broccoli florets
• half a 250g packet of thick egg noodles
• 450 g/1lb lean pork stir-fry
• 100 g/4oz shiitake or chestnut mushrooms
• 180g jar Cantonese sweet and spicy stir-fry sauce (see tip**)
• 300g bag beansprouts
• handful roasted salted cashew nuts

Preparation

Step 1

1. Over a high heat, bring a pan of water to the boil (for the noodles). Chop the onions into chunky lengths. Heat the oil in a wok, tip in the broccoli and stir fry for 2 minutes until it starts to soften.
2. Tip the noodles into the boiling water and boil for 4 minutes until softened. Meanwhile, add the pork strips to the wok and fry until the meat changes colour. Add the onions and mushrooms and cook for a minute or so until the mushrooms start to soften.
3. Stir in the sauce until everything is well coated. Drain the noodles and toss into the wok with the beansprouts and cashews. Heat until the beansprouts start to soften slightly then serve.

**It’s best to go for a brand of spicy stir fry sauce with lots of flavor: we like Lee Kum Kee and Blue Dragon.