• 1 tbsp olive oil
  • 1 onion, sliced
  • 1 red chilli, deseeded, finely chopped
  • 480 g British pork, extra lean, thin sliced
  • 0.5 butternut squash, peeled, then cut into fine ribbons using a vegetable peeler
  • 200 g mixed vegetables (sliced carrot, pepper, cabbage)
  • 200 g mange tout
  • 1 tbsp light soy sauce
  • 120 g hoisin and garlic sauce
  • 225 g medium egg noodles, about 3 nests


  1. 1

    In a large wok or frying pan, heat the oil and cook the onion and chilli for 3 minutes. Then add the pork and squash ribbons and cook for 2 minutes.

  2. 2

    Add the mixed vegetables and mange tout and cook for another 2-3 minutes before adding the soy sauce and hoisin and garlic sauce. Cook for a further 3 minutes.

  3. 3

    Meanwhile, bring a large pan of water to the boil and cook the noodles for 3-4 minutes until tender, then drain.

  4. 4

    Stir the noodles into the vegetables and serve immediately.

Nutritional Details

Each serving provides
  • Energy 2156kj 515kcal 26%
  • Fat 13.1g 19%
  • Saturates 2.7g 14%
  • Sugars 19.7g 22%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 402kj/96kcal

Each serving provides

45.5g carbohydrate 8.0g fibre 49.7g protein

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