- Sticky Pork & Noodle Stir Fry.jpg (34.57 KiB) Viewed 286 times
Ready in: 55 minutes
Serves: 4
No nutritional information available.
Ingredients
- 500g (1lb 2oz) pork belly slices
- 300g jar plum sauce
- 1 tbsp olive oil
- 400g (14oz) stir fry vegetables
- 4cm (1½in) fresh ginger, finely sliced
- 450g (1lb) thin egg noodles, cooked following pack instructions
- 1 tbsp sesame seeds
- 1 spring onion, shredded
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Line an oven tray with baking paper. Place the pork in a single layer on the tray. Roast for 20 minutes, turning halfway through. Drain off excess liquid.
2. Reserve 2 tbsp of the plum sauce. Pour half the remaining sauce over the pork slices. Bake for 25 - 30 minutes, basting with the remaining sauce every 10 minutes until caramelised. Cut into chunks.
3. Heat the olive oil in a wok or large frying pan over a high heat. Stir fry the vegetables and ginger for 5 - 6 minutes or until tender. Add the noodles and the reserved sauce and toss well.
4. Add the pork and toss until heated through. Sprinkle over the sesame seeds and serve with shredded spring onion.
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