ingredients

 

2 4 6 8 Servings

• 2 pork loin steaks

• 6 baby sweetcorn

• 2 spring onions

• 50 grams green peas

• 50 grams mange tout

• 1 red chilli

• 0.5 bunch fresh coriander

• 1 handful cashew nuts

• 300 grams medium egg noodles, wok ready

• 1 tablespoon dark soy sauce

• 125 ml chinese cooking wine

• 1 tablespoon sesame oil

• 1 teaspoon chinese 5 spice

implements

 

for cooking 2 servings

• deep pan / wok

instructions

 

1. Dice the pork loins into bite size cubes, discarding any fatty bits.

2. Heat 1 tablespoon of sesame oil in the deep pan (or a wok), sprinkle the meat with a teaspoon of Chinese five spice and fry until golden brown, which should take 2-3 minutes.

3. Deseed and chop the red chilli.

4. Cut 6 baby sweet corns lengthways in half.

5. Cut 2 spring onions diagonally into 2 cm sticks.

6. Add all three to the pork together with a handful of cashew nuts and stir-fry for a minute or so.

7. Then add:
- 3 tablespoons soy sauce 
-  125ml of Chinese cooking wine
-  300g of wok ready noodles
-  50g of green peas 
-  50 g of mange tout.

8. Continue to stir-fry for another 4 minutes.

9. Chop ½ of a small coriander bunch, throw in to the stir-fry and mix well.

To serve: simply arrange the stir-fry in the serving bowls and decorate with a sprig of fresh coriander.