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    Pork and Vegetable Stir Fry with Noodles

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    Pork and Vegetable Stir Fry with Noodles

    Serves: 3 - 4


    • 2tbsp groundnut oil
    • 1.5cm piece fresh root ginger, peeled and finely chopped
    • 450g Waitrose Diced Pork, sliced into strips
    • 2tsp Waitrose Light Soya Sauce
    • 1 x 450g packet Waitrose Frozen Oriental Stir Fry
    • 1 x 250g pack Waitrose Green Pak Choi, thickly sliced
    • 2 x 150g sachets Amoy Straight to Wok Thread Egg Noodles, torn into small clumps
    • Salt and freshly ground black pepper


    1. Heat a wok or large frying pan until hot. Add 1tbsp of the oil, it should sizzle at once. Add the ginger and pork, and stir fry for 2 minutes until the meat browns. Add 1tsp soya sauce. Stir to combine, then tip the meat and juices into a bowl.
    2. Heat the remaining oil until very hot. Add the stir fry mix and stir fry for 4 minutes, breaking the vegetables up with a wooden spoon. Add the pak choi stalks once the frozen vegetables have started to heat through.
    3. Stir in the noodles, separating them with a wooden spoon, then add the pak choi leaves and return the meat and cooking juices to the pan. Stir until heated through.
    4. Season with the remaining soya sauce, and salt and pepper to taste.

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