Pork & noodle pan-fry with sweet & spicy sauce

10-30 minutes 4 servings 600 kcal or less beansprouts broccoli cashew cashew nuts cashews chestnut chinese egg noodle egg noodles mains mushrooms pork quick shiitake shiitake mushroom shiitake mushrooms spring onion spring onions stir fry under 10 minutes

N/A

Source

Ingredients

6 spring onions

2 tbsp sunflower oil

300g bag small broccoli florets

half a packet of thick egg noodle

450g lean pork stir-fry

100g shiitake mushroom or chestnut mushrooms

180g jar Cantonese sweet and spicy stir-fry sauce

300g bag beansprout

handful roasted salted cashew nuts

Method

Over a high heat, bring a pan of water to the boil (for the noodles). Chop the onions into chunky lengths. Heat the oil in a wok, tip in the broccoli and stir fry for 2 minutes until it starts to soften

Tip the noodles into the boiling water and boil for 4 minutes until softened. Meanwhile, add the pork strips to the wok and fry until the meat changes colour. Add the onions and mushrooms and cook for a minute or so until the mushrooms start to soften.

Stir in the sauce until everything is well coated. Drain the noodles and toss into the wok with the beansprouts and cashews. Heat until the beansprouts start to soften slightly then serve.