- 1.5 tbsp sesame oil
- 450 g pack Sainsbury’s British thin cut pork loin steaks, cut into 1cm slices
- 250 g broccoli florets
- 1 clove garlic, crushed
- 1 red chilli, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 2 tbsp reduced salt soy
- 2 tbsp honey
- 2 cm piece ginger, grated
- 2 tsp cornflour, mixed with 1 tbsp water
- 1 tbsp sesame seeds, toasted
- 240 g medium egg noodles
Heat 1 tbsp of the oil in a wok and add the pork slices. Cook for 3-4 minutes until just cooked, stirring occasionally. Remove with a slotted spoon and set aside.
Add the broccoli to the pan and cook for 2-3 minutes, until beginning to soften but not colour. Add the remaining oil, garlic and chilli and cook for another two minutes, tossing together well.
Add the sliced pepper and cook for another 2-3 minutes.
Meanwhile, mix together the soy, 1 tbsp of the honey, ginger and cornflour paste. Add to the stir fry and mix well, before adding the pork back to the pan.
Cook the noodles according to pack instructions. Drizzle in the last tbsp of honey, mix well, then divide the stir fry between the plates. Serve sprinkled with the toasted sesame seeds.
Tip: this stir fry would work well with any meat. Try strips of beef, chicken or even king prawns for a tasty alternative.