This dish sees tender pork strips paired with a light citrus. honey and ginger sauce and noodles for an easy weekday meal.
Serves 4
Prep Time: 5 minutes
Cook Time: 8 minutes
Ingredients
Juice of one orange, freshly squeezed
60ml soy sauce
1 Tbsp honey
2 garlic cloves, minced
2 tsps fresh ginger, grated
500g pork loin steaks, sliced into small strips
4 nests of dried egg noodles
1 Tbsp sunflower or rapeseed oil
5 spring onions, cut on the diagonal into 2cm lengths
3 heads of baby bok choy, roughly chopped
a handful of snow peas
1 Tbsp sesame seeds
Method
Combine the orange juice, soy, honey, garlic and ginger in a medium-sized bowl. Add the pork strips and stir well to coat. Leave to marinate.
Prepare the noodles according to packet instructions. Drain and run under cold water, then set aside. Heat the oil in a wok or deep frying pan over medium-high heat until very hot.
Carefully add half the pork, giving each piece a little shake to remove exceess marinade. (Keep the marinade for later).
Stir-fry for 2 minutes on each side until the meat is lightly browned. Remove from the pan and repeat with remaining pork.
Add the spring onions, snow peas and bok choy to the pan and stir-fry for a couple of minutes. Return the pork to pan and then stir in the noodles as best you can. Pour the marinade over the top and cook for another 3-4 minutes.
Serve sprinkled with sesame seeds.
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