Pork stir fry with ginger & garlic
This easy pork stir-fry with noodles is bursting with aromatic flavours of soy, ginger and garlic and a myriad of fresh vegetables – we have made a suggestion here, but use your favourites. For a simple and speedy midweek supper.
- 2 nests medium egg noodles
- 2 tsp cornflour
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sunflower oil
- 400g pork stir fry
- onion, finely sliced
- thumb-sized piece ginger finely chopped
- 2 garlic cloves finely chopped
- Red pepper deseeded and sliced
- Yellow pepper deseeded and sliced
- 250g mushrooms, sliced
- 100g mange tout
- 1 tsp sesame seed
Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, onions, pepper, mushrooms and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.