Sweet and sour pork noodles recipe
information
Calories per serving 395.
ingredients
225 g (8 oz) medium egg noodles
1 teaspoon sesame oil
low fat cooking spray
350 g (12 oz) pork tenderloin, cut into thin strips
2 garlic cloves, crushed
225 g (8 oz) canned pineapple chunks in natural juice
3 tablespoons soy sauce
2 tablespoons tomato puree
1 tablespoon cornflour
1 teaspoon wine vinegar
1 green pepper, de-seeded and sliced
150 g (5 1/2 oz) carrots, cut into matchsticks
150 g (5 1/2 oz) courgettes, sliced
1 teaspoon sesame oil
low fat cooking spray
350 g (12 oz) pork tenderloin, cut into thin strips
2 garlic cloves, crushed
225 g (8 oz) canned pineapple chunks in natural juice
3 tablespoons soy sauce
2 tablespoons tomato puree
1 tablespoon cornflour
1 teaspoon wine vinegar
1 green pepper, de-seeded and sliced
150 g (5 1/2 oz) carrots, cut into matchsticks
150 g (5 1/2 oz) courgettes, sliced
method
1. Cook the noodles in a large saucepan of lightly salted, boiling water for 2 minutes. Drain well and mix in the sesame oilrSet aside.
2. Spray a large non stick frying pan or wok with low fat cooking spray, and stir fry the pork and garlic for 5 minutes.
3. Drain the pineapple, reserving the juice. Add the pineapple chunks to the pan.
4. Mix the reserved juice with the soy sauce, tomato puree, cornflour and vinegar to make a sweet and sour mixture, and set aside.
5. Add the pepper; carrots and courgettes to the pan and stir fry for a further 5 minutes. Stir in the sweet and sour sauce and cook, stirring, until the sauce thickens.
6. Add the cooked noodles to the pan and heat through for 2-3 minutes. Serve on four warmed plates. tips: When you need to slice meat really thinly, freeze it for about half an hour beforehand and it will be much easier to handle.
2. Spray a large non stick frying pan or wok with low fat cooking spray, and stir fry the pork and garlic for 5 minutes.
3. Drain the pineapple, reserving the juice. Add the pineapple chunks to the pan.
4. Mix the reserved juice with the soy sauce, tomato puree, cornflour and vinegar to make a sweet and sour mixture, and set aside.
5. Add the pepper; carrots and courgettes to the pan and stir fry for a further 5 minutes. Stir in the sweet and sour sauce and cook, stirring, until the sauce thickens.
6. Add the cooked noodles to the pan and heat through for 2-3 minutes. Serve on four warmed plates. tips: When you need to slice meat really thinly, freeze it for about half an hour beforehand and it will be much easier to handle.
serving amount
serves 4.
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