Pork and hoisin stir-fry

Pork and hoisin stir-fry
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

Ready on the table in 20 minutes, this pork and hoisin stir-fry really is a flash in the pan.

Nutrition: per serving

Calories
324kcals
Fat
11.2g (1.7g saturated)
Protein
19.7g
Carbohydrates
32.8g (11.1g sugars)
Fibre
6.7g
Salt
1g
Calories
324kcals
Fat
11.2g (1.7g saturated)
Protein
19.7g
Carbohydrates
32.8g (11.1g sugars)
Fibre
6.7g
Salt
1g

Ingredients

  • Vegetable oil for frying
  • 250g pork tenderloin, sliced into 2cm pieces
  • 2 x 350g packs stir-fry vegetables
  • 300g pack straight-to-wok stir-fry egg noodles
  • Large bunch fresh coriander, roughly chopped

For the dressing

  • 3 tbsp hoisin sauce
  • 1 tbsp clear honey
  • 1 tbsp soy sauce
  • 4cm piece fresh ginger, grated
  • 1 red chilli, finely chopped

To serve (optional)

  • Lime wedges

Method

  1. Mix all the dressing ingredients in a small bowl. Heat a large frying pan or wok and add a glug of oil. When it’s very hot, add the pork and stir fry for 3-4 minutes until turning golden and starting to cook through.
  2. Add the stir-fry vegetables and cook for a few minutes, then add the noodles and dressing. Cook for a further 3-4 minutes, stirring all the time, then serve straightaway with the coriander and lime (if you like).

delicious. tips

  1. If the food sticks in your wok or pan, add a splash of water rather than more oil. Next time, make this with prawns, chicken or beef and any veg you may have left over.

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