Low in fat

Gochujang Pork with Stir-Fried Greens and Noodles

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This healthy stir-fry with sliced pork fillet marinated in gochujang chilli paste, soy sauce, honey and rice wine is packed with flavour and stir-fried with combo of crunchy vegetables and wholewheat noodles.

Prep time: 20 mins

Cook time: 10 mins

Serves: 4

Cooking Skill: Easy

Ingredients

400g lean British pork fillet tenderloin, trimmed of fat and cut into thin slices
For the marinade:
3 teaspoons gochujang chilli paste, or similar
1 tablespoon low sodium soy sauce
1 tablespoon runny honey
1 tablespoon rice wine or sherry vinegar
For the stir-fried vegetables and noodles:
1 tablespoon sesame oil
2 garlic cloves, peeled and crushed
250g tenderstem broccoli
150g sugar snap peas, trimmed
2 carrots, peeled and shaved into ribbons
250g pack wholewheat noodle nests, cooked according to packet instructions
Juice of 1 lime
2 spring onions, finely chopped, to garnish

Method

Step 1

For the marinade, mix the gochujang paste, soy sauce, honey and rice wine or sherry vinegar together in a small bowl.  

 

 

Step 2

Pat the pork dry with kitchen paper and carefully slice into thin slices. Transfer to a shallow bowl, spoon over the marinade and coat well. Cover and place in the fridge for   15 minutes, or overnight, if time allows. 

Step 3

When you’re ready to cook the pork, retain the leftover marinade to add to the wok when stir-frying the vegetables.

Step 4

Heat a wok or large non-stick frying pan, add the sesame oil and garlic and fry the pork for 3-4 minutes, or until cooked through. Set aside and keep warm.   

 

Step 5

Add the reserved marinade to the wok and heat through thoroughly for a minute until piping hot before adding the broccoli and sugar snap peas. Stir-fry for a few minutes.

Step 6

Add the carrot ribbons, noodles and the lime juice.  Cook for a further minute on high heat.  

Step 7

Serve the noodles topped with the sliced pork and stir-fried vegetables on the side and garnish with the spring onions.  

Each serving provides

Based on Lean pork fillet tenderloin
Energy

1642kj

390kcal

20%

Fat

8.9g

13%

Saturates

2.3g

12%

Sugars

11.7g

13%

Salt

0.8g

13%

% of an adult's Reference intake
Typical energy values per 100g: 479kJ, 114kcal, 2.6g fat, 0.7g saturates
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

For the marinade, mix the gochujang paste, soy sauce, honey and rice wine or sherry vinegar together in a small bowl.  

 

 

Step 2

Pat the pork dry with kitchen paper and carefully slice into thin slices. Transfer to a shallow bowl, spoon over the marinade and coat well. Cover and place in the fridge for   15 minutes, or overnight, if time allows. 

Step 3

When you’re ready to cook the pork, retain the leftover marinade to add to the wok when stir-frying the vegetables.

Step 4

Heat a wok or large non-stick frying pan, add the sesame oil and garlic and fry the pork for 3-4 minutes, or until cooked through. Set aside and keep warm.   

 

Step 5

Add the reserved marinade to the wok and heat through thoroughly for a minute until piping hot before adding the broccoli and sugar snap peas. Stir-fry for a few minutes.

Step 6

Add the carrot ribbons, noodles and the lime juice.  Cook for a further minute on high heat.  

Step 7

Serve the noodles topped with the sliced pork and stir-fried vegetables on the side and garnish with the spring onions.  

Love Pork logo

Gochujang Pork with Stir-Fried Greens and Noodles

Bowl of Gochujang Pork with noodles and vegetables

Ingredients

  • 400g lean British pork fillet tenderloin, trimmed of fat and cut into thin slices

For the marinade:

  • 3 teaspoons gochujang chilli paste, or similar
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon runny honey
  • 1 tablespoon rice wine or sherry vinegar

For the stir-fried vegetables and noodles:

  • 1 tablespoon sesame oil
  • 2 garlic cloves, peeled and crushed
  • 250g tenderstem broccoli
  • 150g sugar snap peas, trimmed
  • 2 carrots, peeled and shaved into ribbons
  • 250g pack wholewheat noodle nests, cooked according to packet instructions
  • Juice of 1 lime
  • 2 spring onions, finely chopped, to garnish












Each serving provides

Based on Lean pork fillet tenderloin
Energy

1642kj

390kcal

20%

Fat

8.9g

13%

Saturates

2.3g

12%

Sugars

11.7g

13%

Salt

0.8g

13%

% of an adult's Reference intake
Typical energy values per 100g: 479kJ,114kcal,2.6g fat,0.7g saturates
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

For the marinade, mix the gochujang paste, soy sauce, honey and rice wine or sherry vinegar together in a small bowl.  

 

 

Step 2

Pat the pork dry with kitchen paper and carefully slice into thin slices. Transfer to a shallow bowl, spoon over the marinade and coat well. Cover and place in the fridge for   15 minutes, or overnight, if time allows. 

Step 3

When you’re ready to cook the pork, retain the leftover marinade to add to the wok when stir-frying the vegetables.

Step 4

Heat a wok or large non-stick frying pan, add the sesame oil and garlic and fry the pork for 3-4 minutes, or until cooked through. Set aside and keep warm.   

 

Step 5

Add the reserved marinade to the wok and heat through thoroughly for a minute until piping hot before adding the broccoli and sugar snap peas. Stir-fry for a few minutes.

Step 6

Add the carrot ribbons, noodles and the lime juice.  Cook for a further minute on high heat.  

Step 7

Serve the noodles topped with the sliced pork and stir-fried vegetables on the side and garnish with the spring onions.  

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