Points per serving 6
Serves 2
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175 g pork tenderloin, sliced finely
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1 tablespoon soy sauce, light
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1 tablespoon sherry, dry
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1 teaspoon Chinese five spice powder
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2 teaspoon sunflower oil
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1/2 medium red green or yellow pepper(s), de-seeded and sliced
thinly
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1 stick celery, cut into matchsticks
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2 medium carrot(s), cut into matchsticks
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55 g mushrooms, button, sliced thinly
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50 g sugar snap peas, or tiny broccoli florets
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2 portion spring onions, chopped
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125 g dried egg noodles
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Put the meat in a shallow dish. Mix together the soy sauce,
sherry, five-spice seasoning and 2 tablespoons of water and brush over the
pork, coating it well. Cover and leave to marinate for 1 hour.
Heat the oil in a large, non-stick frying-pan. Add the pepper,
celery and carrots and stir-fry for 3 minutes. Add the mushrooms, sugar-snap
peas or broccoli and spring onions and stir-fry for a further 2 minutes.
Remove the vegetables with a slotted spoon and put to one side.
Add the pork to the hot saucepan and stir-fry for 3 minutes. Pour on any
remaining marinade and cook for a further minute.
Meanwhile, cook the egg-noodles, according to the pack
instructions. Drain and divide between hot serving plates.
Return the vegetables to the saucepan and lightly toss with the
meat, to mix. Spoon the meat and vegetables on to the hot noodles. Serve
immediately.
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