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Speedy Stir-Fry Pork Noodles

The perfect pork dish for midweek meals

This is a paid partnership with Love Pork. Find out more at lovepork.co.uk.

It’s no secret that we’re absolutely obsessed with pork. Being Cantonese gals through-and-through, we grew up eating lots of pork and revering celebratory dishes like barbecue char siu pork and crispy five-spiced pork belly. We also love the way that pork plays a starring role on dim sum menus, from open-topped siu mai dumplings to fluffy roast pork buns.

With such a tasty list of special and indulgent pork dishes, you’d be forgiven for thinking that we reserve pork for banqueting and special occasions – the kind of thing that we only have when we eat out or have loads of time to cook. But this couldn’t be further from the truth! In fact, we reckon that pork is just as brilliant when you want to rustle up quick and tasty midweek meals.

Whenever we cook with pork during the week we tend to reach for a succulent, lean and quick-to-cook cut like pork loin medallions. They’re really easy to use and respond well to our quick Cantonese-style marinade for extra tenderness and flavour. You can find loin medallions in most supermarkets nowadays, but if you’re having trouble you can simply pick up pork steaks and trim off the fat.

To show you guys how easy it is to cook with pork medallions, we recently had a fun day teaching the super lovely Sarah from Taming Twins  how to make our speedy stir-fry pork noodles. With just a handful of ingredients, including loads of crunchy and colourful veg, these noodles are a healthy and comforting midweek option that goes from wok to dinner table in a matter of moments. They also make for a nice change from your bog-standard chicken stir-fry, and we guarantee they’ll be a hit with the whole family.

Watch the video below and tab across to get all the recipe details!

For more pork recipe inspiration, visit lovepork.co.uk/discover

Serves
4
Ingredients

4 pork loin medallions, cut into strips
250g dried medium egg noodles
2 tbsp vegetable oil
3 garlic cloves, diced
2 tbsp diced ginger
150g mangetout
2 red peppers, sliced
(a
lternatively, you can use stir fry vegetables of your choice or a pre-pack vegetable stir fry mix) 
40g crushed peanuts

For the marinade
2 tsp light soy sauce
¼ tsp ground white pepper
½ tsp bicarbonate of soda
2 tbsp cornflour
3 tbsp water

For the sauce mix
2½  tbsp oyster sauce
1 tbsp dark soy sauce
180ml water

This is a paid partnership with Love Pork. Find out more at lovepork.co.uk.

It’s no secret that we’re absolutely obsessed with pork. Being Cantonese gals through-and-through, we grew up eating lots of pork and revering celebratory dishes like barbecue char siu pork and crispy five-spiced pork belly. We also love the way that pork plays a starring role on dim sum menus, from open-topped siu mai dumplings to fluffy roast pork buns.

With such a tasty list of special and indulgent pork dishes, you’d be forgiven for thinking that we reserve pork for banqueting and special occasions – the kind of thing that we only have when we eat out or have loads of time to cook. But this couldn’t be further from the truth! In fact, we reckon that pork is just as brilliant when you want to rustle up quick and tasty midweek meals.

Whenever we cook with pork during the week we tend to reach for a succulent, lean and quick-to-cook cut like pork loin medallions. They’re really easy to use and respond well to our quick Cantonese-style marinade for extra tenderness and flavour. You can find loin medallions in most supermarkets nowadays, but if you’re having trouble you can simply pick up pork steaks and trim off the fat.

To show you guys how easy it is to cook with pork medallions, we recently had a fun day teaching the super lovely Sarah from Taming Twins  how to make our speedy stir-fry pork noodles. With just a handful of ingredients, including loads of crunchy and colourful veg, these noodles are a healthy and comforting midweek option that goes from wok to dinner table in a matter of moments. They also make for a nice change from your bog-standard chicken stir-fry, and we guarantee they’ll be a hit with the whole family.

Watch the video below and tab across to get all the recipe details!

For more pork recipe inspiration, visit lovepork.co.uk/discover

GET THE METHOD →

Combine the pork with the marinade ingredients, then set aside.
Soak the noodles in boiling water until just al dente, then drain and set aside.
Combine the ingredients for the sauce mix, then set aside.
Start cooking by putting your wok over a high heat. Add the vegetable oil, and quickly fry the garlic and ginger. Brown off the pork for 2-3 minutes, until golden on all sides.
Add the mangetout and red pepper and stir to mix; they don’t need to cook through at this stage.
Pour in the sauce mix and stir until the mixture thickens into a light sauce.
OUR
TIP!
By creating a sauce that coats every strand of the noodles, you'll end up with really juicy noodles that don't require loads of added oil.
Add the noodles and toss until they are evenly coated with the sauce and warmed through. Serve with a scattering of crushed peanuts on top.
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