Me and the OH were planning on having a lovely pork stew the other night but, as they do, plans change quickly and I ended up having to cook something up fairly quickly so we could head out earlier than anticipated! I’ve been wanting to try out this stir fry combo for a while so took the opportunity that night and my oh my was it a treat!! The addition of the five spice made for a nice change and I loved it as it took no times at all and was all in the one pan, less dishes!! You can pop any stir fry vegetables with it that you like and even add some bean sprouts to bulk it out if you fancy but I got a fairly hefty bowlful for only 10sp!
Serves 2 = 10sp (previously 10pp) each
200g pork lion, cut into bite size chunks
2tsp grated fresh ginger
2 tablespoons soy sauce
1 tablespoon clear honey
1 – 1 ½ teaspoons Chinese five spice
4 spring onions, sliced
2 peppers, thinly sliced
Handful of mange tout, halved
Pak choi, torn up (or spinach)
1 or 2 red chillies, sliced
200g fresh egg noodles
Pop your ginger, soy, honey and Chinese five spice into a bowl and give it a good mix. Throw in your pork and then leave to marinade while you chop up your other veggies (or for a couple of hours for extra flavour!).
Heat your frying pan and once very hot, spray with one kal, lift your pork out of the marinade with a fork or slotted spoon and cook with a drop of water until cooked through. Remove from pan and pop into a bowl to one side. Slosh in a little water into the pan, whack your stir fry veggies in and fry until cooked to your liking (I cook for around 7 minutes until the peppers start to soften). Once your veggies are cooked, add your pork back into the pan and then pop your noodles in with the stir fry mix. Pour the remaining marinade from the bowl over the noodles with another dash of water, squirt in a good squeeze of fresh lime and stir fry until the noodles are warmed through.
Serve with a slice of lime!