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    Spicy Pork Stir Fry with Singapore-Style Noodles

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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 25 minutes

    Serves: 4


    • 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


    1. 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.
    2. 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.
    3. Cook the noodles following the instructions on the pack. Drain and cover.
    4. 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.
    5. Before serving, stir the pak choi into the pork mixture and allow to wilt slightly. Serve immediately with the noodles. Garnish with spring onion.
    6. Some products are only available in our larger branches. All items subject to availability. Waitrose Limited, Bracknell, Berkshire.

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