Pork & Noodle Pan-fry With Sweet & Spicy Sauce
This Cantonese sweet and spicy stir-fry recipe brings together a delicious combination of tender lean pork, vibrant vegetables, chewy noodles, and crunchy cashew nuts. The aromatic blend of flavors in the stir-fry sauce coats the ingredients perfectly, creating a satisfying dish bursting with savory and mildly sweet notes. It's a delightful mix of textures and tastes that will leave your taste buds dancing with joy!
— Constant Cookbook
Ingredients
- 6 spring onions
- 2 tbsp sunflower oil
- 300g bag small broccoli florets
- half a 250g packet of thick egg noodles
- 450g lean pork stir-fry
- 100g shiitake mushrooms or chestnut mushrooms
- 180g jar Cantonese sweet and spicy stir-fry sauce
- 300g bag beansprouts
- handful roasted salted cashew nuts
Instructions
- 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.
Cook Time
8M
Prep Time
PT2M
Yield
Serves 4
Nutrition
- Calories: 423 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 0.87 milligram of sodium
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