Points per serving 4
Serves 4
1 teaspoon Chinese five spice powder
1 teaspoon ground coriander, or crushed coriander seeds
1 teaspoon chilli powder, mild
Finely grated rind and juice of 1 small lemon
500 g pork tenderloin, (1lb 2oz), whole or fillet
125 g dried egg noodles, (4 1/2oz)
5 spray low-fat cooking spray
1 bunch spring onions, finely sliced
1 medium red green or yellow pepper(s), finely sliced
140 g mange tout, (5oz), or fine green beans, halved
2 stick celery, finely sliced
1 teaspoon grated ginger root, fresh
2 tablespoon soy sauce
Sprinkle the Chinese 5 spice powder, coriander, chilli powder and lemon rind onto a plate. Roll the whole pork fillet in this mixture. Slice into 1cm (1/2 inch) pieces.
Soak the noodles in boiling water for 4-6 minutes, or according to pack instructions.
Meanwhile, heat a wok or large frying pan and spray with low fat cooking spray. Cook the pork slices for 5-6 minutes, turning to cook both sides. Remove from the pan and keep warm.
Add all the vegetables and ginger to the wok or frying pan and stir fry for 3-4 minutes. Add the drained noodles with the lemon juice and soy sauce, reheat for a few moments, then serve with the pork.
Use 2 tsp of Chinese 5 spice powder and omit the coriander or chilli powder, if you like.
1 teaspoon Chinese five spice powder
1 teaspoon ground coriander, or crushed coriander seeds
1 teaspoon chilli powder, mild
Finely grated rind and juice of 1 small lemon
500 g pork tenderloin, (1lb 2oz), whole or fillet
125 g dried egg noodles, (4 1/2oz)
5 spray low-fat cooking spray
1 bunch spring onions, finely sliced
1 medium red green or yellow pepper(s), finely sliced
140 g mange tout, (5oz), or fine green beans, halved
2 stick celery, finely sliced
1 teaspoon grated ginger root, fresh
2 tablespoon soy sauce
Sprinkle the Chinese 5 spice powder, coriander, chilli powder and lemon rind onto a plate. Roll the whole pork fillet in this mixture. Slice into 1cm (1/2 inch) pieces.
Soak the noodles in boiling water for 4-6 minutes, or according to pack instructions.
Meanwhile, heat a wok or large frying pan and spray with low fat cooking spray. Cook the pork slices for 5-6 minutes, turning to cook both sides. Remove from the pan and keep warm.
Add all the vegetables and ginger to the wok or frying pan and stir fry for 3-4 minutes. Add the drained noodles with the lemon juice and soy sauce, reheat for a few moments, then serve with the pork.
Use 2 tsp of Chinese 5 spice powder and omit the coriander or chilli powder, if you like.
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