Quick sticky pork and cashew noodles

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Sticky Pork and noodles Easy food

Serves 2


2 nests of dried egg noodles 2 tbsp corn flour
1 tsp Chinese five spice
Salt and black pepper
250g pork fillet, cut into strips
Vegetable oil, for frying
200g mangetout, halved lengthways
2 garlic cloves, crushed
Juice of 1 lemon
1 tbsp honey
2 tbsp soy sauce
2 tbsp sweet chilli sauce
30g unsalted cashews
4 spring onions, sliced into matchsticks
40g beansprouts


  1. Cook the noodles according to package instructions, then drain well.
  2. Meanwhile, in a bowl, combine the corn flour with the Chinese five spice and some salt and black pepper. Add the pork pieces and toss to coat.
  3. Heat one tablespoon of the vegetable oil in a wok or large pan over a high heat. Working in batches if necessary to avoid crowding the pan, cook the pork for 2-3 minutes until browned on all sides. Transfer to a plate using a slotted spoon.
  4. Carefully wipe out the pan using a ball of kitchen paper, then heat another splash of oil over a high heat. Add the mangetout and garlic and cook for one minute.
  5. Add the lemon juice, honey, soy sauce and sweet chilli sauce along with a splash of water. Stir to combine.
  6. Return the pork to the pan and add the cashews, spring onions and beansprouts. Allow to bubble for 3-4 minutes or until the pork is completely cooked through.
  7. Add the noodles and toss to heat through. Serve immediately.

Per Serving: 507kcals, 17g fat (3.1g saturated), 46.5g carbs (15.4g sugars), 42.6g protein, 2.7g fibre, 1.033g sodium