Sticky Pork Noodles Recipes

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PORK STIR FRY NOODLES {WITH STICKY SAUCE}



Pork Stir Fry Noodles {with Sticky Sauce} image

This easy to make Pork Stir Fry Noodle recipe is so quick and simple. Using lean pork medallions to keep it healthy, added peppers, mangetout and a delicious sticky sauce.

Provided by Sarah Barnes

Categories     Main Course

Time 30m

Number Of Ingredients 15

400 g Pork loin medallions (Cut into thin strips. This should be about 4 loins)
250 g Medium dried egg noodles
2 tbsp Vegetable oil
3 Cloves Garlic (Peeled and chopped)
2 tbsp Fresh ginger (Chopped finely )
150 g Mangetout
2 Red peppers (Deseeded and sliced)
40 g Crushed peanuts (Optional)
2 tbsp Cornflour
1/2 tsp Bicarbonate of soda ((That is HALF a teaspoon only!))
2 tsp Soy sauce (Reduced sodium if possible)
3 tbsp Water
3 tbsp Oyster sauce
2 tbsp Soy sauce (Reduced sodium if possible)
180 ml Water

Steps:

  • Mix the pork strips with the marinade ingredients. Mix well and set aside.
  • Soak the noodles in boiling water until just al dente, then drain, rinse in cold water and set aside.
  • Combine the ingredients for the sauce mix, then set aside.
  • Put your oil in a wok over a hot heat. When the oil is very hot, add the garlic and ginger, stir for a minute or two and then add the marinaded pork.
  • Cook the pork for 5-10 minutes until it's crispy and golden all over. Don't move it around too much as you want it to form a crispy, crunchy coating.
  • Add the mangetout and peppers. Stir to mix.
  • Pour in the sauce and coat everything well. Cook it for about 5 minutes until it all thickens.
  • Add the noodles, coat everything well and warm through. Serve sprinkled with the peanuts.

Nutrition Facts : Calories 616 kcal, Carbohydrate 59 g, Protein 27 g, Fat 29 g, SaturatedFat 13 g, Cholesterol 72 mg, Sodium 700 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

STICKY PORK AND HOKKEIN NOODLE STIR FRY



Sticky Pork and Hokkein Noodle Stir Fry image

Make and share this Sticky Pork and Hokkein Noodle Stir Fry recipe from Food.com.

Provided by currybunny

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

500 g hokkien noodles
2 carrots
2 tablespoons peanut oil
1 onion, sliced thickly
2 garlic cloves, crushed
300 g broccoli, chopped coarsely
200 g baby corn, halved lenghtways
600 g lean pork, cut into strips
1 teaspoon cornflour
1 tablespoon brown sugar
1/3 cup sweet chili sauce
2 tablespoons ketjap manis

Steps:

  • Place noodles in large heatproof bowl; cover with boiling water; seperate noodles with fork and drain.
  • Cut carrots into thin strips.
  • Heat half the oil in wok and stir fry onion and garlic til onion softens. Add carrot, broccoli and corn, stir fry until just tender. Remove from wok.
  • Heat remaining oil in wok, stir fry pork in batches until browned all over.
  • Blend cornflour and sugar with sauces in a small jug. Return veggies to wok with pork and sauce mixture; stir fry til sauce boils and thickens slightly. Add noodles, stir fry til heated through.

Nutrition Facts : Calories 846.8, Fat 21.6, SaturatedFat 5.7, Cholesterol 193.5, Sodium 152.7, Carbohydrate 109.6, Fiber 8.1, Sugar 10.8, Protein 53.6

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