Ingredients
- 500g pork loin steak, all visible fat removed, cut into strips
- Low calorie cooking spray
- Salt and freshly ground black pepper
- 1 large onion, thinly sliced
- 1 red pepper, deseeded and cut into strips
- 2 large carrots, peeled and cut into matchsticks
- 200g sugar snap peas, halved lengthways
- ¼ tsp Chinese 5 spice
- 2 garlic cloves, finely chopped
- 1 level tbsp cornflour
- 4 tbsp tomato puree
- 1 tbsp white wine vinegar
- 4 tbsp light soy sauce
- 150ml chicken stock
- 400g dried egg noodles
- 400g fresh pineapple flesh, cut into bite-size pieces
Details
servings 4
Level of difficulty Average
Cooking time 25mins
Cost Average budget
Preparation
Step 1
Place a wok or large frying pan over a high heat. Spray the pork with low calorie cooking spray and season well. When the pan is hot, add the pork and stir-fry for 5-6 minutes or until cooked through. Transfer to a plate, cover and set aside
Step 2
Spray the pan with low calorie cooking spray and keep over a high heat. Add the onion,pepper,carrots and sugar snap peas and stir-fry for 5-6 minutes. Return the pork to the pan and cook for a further 3-4 minutes until piping hot.
Step 3
Meanehile in a bowl mix 2 tbsp water with the chinese 5 spice, garlic, cornflour, tomato puree, white wine vinegar, soy sauce and stock. Add the mixture to the pan, stir and reduce the heat to low. Cook for 3-4 minutes until thickened -
Step 4
Cook the noodles according to the packet instructions. Remove the wok or frying pan from the heat and stir in the pineapple. Drain the noodles and dived between 4 warmed bowls. Spoon over the pork mixture and serve. -
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Chef Tips and Tricks
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