• 2 tbsp Chinese five-spice paste
  • 1 tbsp light soy sauce
  • 1 tbsp clear honey
  • 1 clove garlic, finely chopped
  • 2½cm piece root ginger, peeled and finely grated
  • 1 red chilli, deseeded and finely chopped
  • 1 tsp cornflour
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 300g broccoli, cut into small florets
  • 150g green cabbage, chopped
  • 300g cooked roast pork, cut into thin strips
  • 2 nests fine egg noodles
  • 15g fresh coriander, washed and chopped


  1. 1

    Make the sauce. In a small bowl, mix together the five spice paste, soy sauce, honey, garlic, ginger, chilli and cornflour. Stir in 100ml cold water and whisk until smooth. Set aside.

  2. 2

    Heat the oil in a large wok or frying pan. Add the onion, broccoli and cabbage and stir-fry for 5 minutes.

  3. 3

    Tip in the sauce and the pork and stir-fry for 2 minutes until the sauce thickens and the pork is warmed through.

  4. 4

    Meanwhile, bring a medium pan of water to the boil. Add the noodles and cook for 3 minutes until tender. Drain and add to the wok with the pork and vegetables. Toss together until combined and serve immediately, garnished with the coriander.

Nutritional Details

Each serving provides
  • Energy 1482kj 354kcal 18%
  • Fat 5.9g 8%
  • Saturates 1.1g 6%
  • Sugars 10.4g 12%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 494kj/118kcal

Each serving provides

44.2g carbohydrate 5.4g fibre 28.2g protein

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