• 350 g pork tenderloin fillet, cut into four
  • 175 g pouch blackbean stir-fry sauce
  • 1 tbsp vegetable oil
  • 400 g mixed peppers, cut into strips
  • 2 nests of medium egg noodles
  • 100 g bunch spring onions, trimmed, washed and chopped


  1. 1

    Put the pork in a bowl with half the stir-fry sauce. Toss to coat. Heat the oil in a large frying pan or wok over a medium heat and add the pork. Cook, turning occasionally, for 15 minutes, until cooked through with no pink remaining. Remove from the pan and set aside.

  2. 2

    Wipe the pan clean with a piece of kitchen roll. Add the peppers and stir-fry for 1 minute. Stir in the remaining sauce and heat through for 1 minute.

  3. 3

    Meanwhile, bring a pan of water to the boil and add the noodles. Cook for 4-5 minutes until tender. Drain and stir through half the spring onions. Divide between 4 plates.

  4. 4

    Slice the pork and place on top of the noodles along with the pepper stir-fry. Scatter over the remaining spring onions and serve.

Nutritional Details

Each serving provides
  • Energy 1231kj 294kcal 15%
  • Fat 8.1g 12%
  • Saturates 1.4g 7%
  • Sugars 10.3g 11%
  • Salt 2.8g 47%

% of the Reference Intakes

Typical values per 100g: Energy 410kj/98kcal

Each serving provides

21.2g carbohydrate 3.0g fibre 32.4g protein

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