1 lb (500 g) pork tenderloin, cut into thin strips
2 cm piece of root ginger, finely chopped
2 cloves garlic, finely chopped
2 tbsp clear honey
3 tbsp sherry/Madeira
3 tbsp soy sauce
1/2 bunch salad onions, sliced diagonally
1 tbsp oil
1 tbsp sesame oil
1/2 yellow pepper, deseeded and cut into strips
1/2 red pepper, deseeded and cut into strips
2 sticks of celery, finely sliced
1 piece of lemon grass, finely sliced
1/2 bunch salad onions, shredded
grated rind and juice of 1/2 lemon
150 g noodles
2 cm piece of root ginger, finely chopped
2 cloves garlic, finely chopped
2 tbsp clear honey
3 tbsp sherry/Madeira
3 tbsp soy sauce
1/2 bunch salad onions, sliced diagonally
1 tbsp oil
1 tbsp sesame oil
1/2 yellow pepper, deseeded and cut into strips
1/2 red pepper, deseeded and cut into strips
2 sticks of celery, finely sliced
1 piece of lemon grass, finely sliced
1/2 bunch salad onions, shredded
grated rind and juice of 1/2 lemon
150 g noodles
method
1. Place the pork in a shallow dish.
2. Mix together the ginger, garlic, honey, sherry/Madeira, soy sauce and salad onions then pour over the pork, cover and refrigerate for 15 minutes.
3. For the vegetable noodles, heat the oil in a large frying pan or wok. Remove the pork from the marinade and pan fry for 3-4 minutes.
4. Add the marinade plus 4 tbsps of water and cook gently for a further 3-4 minutes.
5. Heat the sesame oil in a large frying pan or wok and stir-fry the peppers and celery until cooked then add the lemon grass, salad onions and lemon rind and juice.
6. Cook the noodles in lightly salted boiling water until softened, then drain and toss with the vegetables.
7. Arrange the vegetables and noodle mixture on a serving dish and spoon over the stir-fried pork.
2. Mix together the ginger, garlic, honey, sherry/Madeira, soy sauce and salad onions then pour over the pork, cover and refrigerate for 15 minutes.
3. For the vegetable noodles, heat the oil in a large frying pan or wok. Remove the pork from the marinade and pan fry for 3-4 minutes.
4. Add the marinade plus 4 tbsps of water and cook gently for a further 3-4 minutes.
5. Heat the sesame oil in a large frying pan or wok and stir-fry the peppers and celery until cooked then add the lemon grass, salad onions and lemon rind and juice.
6. Cook the noodles in lightly salted boiling water until softened, then drain and toss with the vegetables.
7. Arrange the vegetables and noodle mixture on a serving dish and spoon over the stir-fried pork.
serving amount
serves 4
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