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Spicy Pork Stir Fry with Singapore-Style Noodles

This low-fat recipe uses no oil and provides a delicious meal in minutes.

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Serves: 4

Ingredients

The noodles
200g pack Waitrose Green Pak Choi, each halved and finely chopped
125g fresh beansprouts
½ tsp each garlic, crushed and fresh red chilli, chopped
½ bunch salad onions, finely chopped
250g pack Waitrose Fresh Egg Thread Noodles
1tsp vegetable oil

The pork
5tbsp Sharwood's Hoisin Sauce
½ tsp each Bart Spices Fresh Red Chilli and Fresh Garlic
1tbsp Mitsukan Seasoned Rice Vinegar Dressing
1tbsp Waitrose Light Soya Sauce
300g pack Waitrose British Stir Fry Pork Less Than 5% Fat
½ bunch salad onions, topped and tailed and cut in half diagonally (reserve some tops for garnish)
150g pack Waitrose Trimmed Mangetout

Method

Combine the hoisin sauce, chilli, garlic, vinegar and soya sauce, add the pork and allow to marinate, covered in a refridgerator for at least 15 minutes.
Heat a wok to smoking point, then add the marinated pork and stir-fry over a high heat for 2-3 minutes. Add the salad onions and mangetout and stir-fry for a further 2-3 minutes, or until the pork is thoroughly cooked.
Cook the noodles following the instructions on the pack. Drain and cover.
Heat the oil in a wok, fry the garlic and red chilli. Add the salad onions and bean sprouts and fry for 1-2 minutes, combine with the noodles.
Before serving, stir the pak choi into the pork mixture and allow to wilt slightly. Serve immediately with the noodles. Garnish with spring onion.
Some products are only available in our larger branches. All items subject to availability. Waitrose Limited, Bracknell, Berkshire.