One Pot Pork Pasta
Prep time: 10 mins
Cooking time: 20 mins
Not Too Tricky
Serves:
2
Energy
1409kj
333kcal
Zesty Stir-fry Pork
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The fresh sweet and sour flavours of this dish will put a spring in your step midweek.
Cook time: 20 mins
Serves: 4
Cooking Skill: Easy
Ingredients
4
pork loin medallions, very thinly sliced (cut into strips, about the depth of a £1 coin) or pork loins steaks, fat removed
For marinade
zest and juice of 2 limes
2 garlic cloves, peeled and grated
4 tablespoons
Mirin (rice wine)
4 tablespoons
reduced salt soy sauce
4 tablespoons
runny honey
The veg
2 large
carrots, peeled and grated (approx. 100g)
100g
beansprouts
80g
sugar snap peas, sliced lengthwise
2
spring onions, thinly sliced
2
small red chillies, deseeded and thinly sliced (optional)
Stir in at the end
240g pack ready-to-wok rice noodles
35g freshly chopped coriander (optional)
2 sprigs freshly chopped mint (optional)
Top with
1 tablespoon sesame seeds
Method
Step 1
In a shallow bowl, mix the marinade ingredients. together Add the pork strips and stir well. Set aside whilst you assemble the vegetables.
Step 2
Heat a non-stick frying pan or wok on a medium high heat. Using a slotted spoon, remove the pork from the marinade and add to the pan (reserve the marinade for later) and stir continuously for four minutes to avoid overcooking.
Step 3
Remove the pork from the pan and transfer to a plate. Add the reserved marinade to the pan and bring to the boil. Turn the heat down to medium. Add the vegetables (not the herbs) and cook for three minutes until hot yet still crunchy. Add the noodles and the pork to the pan, mix well and heat for a couple more minutes. Stir in the coriander and mint.
Step 4
Divide the stir fry between four bowls, sprinkle over the sesame seeds and serve.
Tips and Serving Suggestions
Need to save time? Use a 320g bag of pre-prepared stir-fry vegetables instead
Each serving provides
Based on medallions
16%
Fat
3.8g
5%
Saturates
0.9g
4%
Sugars
25.1g
27%
Salt
2.2g
37%
% of an adult's Reference intake
Typical energy values per 100g:
490kJ,
116kcal,
1.3g fat,
0.3g saturates
Each serving provides:
50.9g Protein,
21.4g Carbohydrate,
1.8g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
In a shallow bowl, mix the marinade ingredients. together Add the pork strips and stir well. Set aside whilst you assemble the vegetables.
Step 2
Heat a non-stick frying pan or wok on a medium high heat. Using a slotted spoon, remove the pork from the marinade and add to the pan (reserve the marinade for later) and stir continuously for four minutes to avoid overcooking.
Step 3
Remove the pork from the pan and transfer to a plate. Add the reserved marinade to the pan and bring to the boil. Turn the heat down to medium. Add the vegetables (not the herbs) and cook for three minutes until hot yet still crunchy. Add the noodles and the pork to the pan, mix well and heat for a couple more minutes. Stir in the coriander and mint.
Step 4
Divide the stir fry between four bowls, sprinkle over the sesame seeds and serve.
Zesty Stir-fry Pork
Ingredients
- 4 pork loin medallions, very thinly sliced (cut into strips, about the depth of a £1 coin) or pork loins steaks, fat removed
For marinade
- zest and juice of 2 limes
- 2 garlic cloves, peeled and grated
- 4 tablespoons Mirin (rice wine)
- 4 tablespoons reduced salt soy sauce
- 4 tablespoons runny honey
The veg
- 2 large carrots, peeled and grated (approx. 100g)
- 100g beansprouts
- 80g sugar snap peas, sliced lengthwise
- 2 spring onions, thinly sliced
- 2 small red chillies, deseeded and thinly sliced (optional)
Stir in at the end
- 240g pack ready-to-wok rice noodles
- 35g freshly chopped coriander (optional)
- 2 sprigs freshly chopped mint (optional)
Top with
- 1 tablespoon sesame seeds
Tips and Serving Suggestions
Need to save time? Use a 320g bag of pre-prepared stir-fry vegetables instead
Each serving provides
Based on medallions
Energy |
|
1409kj 333kcal |
|
16% |
Fat |
|
3.8g |
|
5% |
Saturates |
|
0.9g |
|
4% |
Sugars |
|
25.1g |
|
27% |
Salt |
|
2.2g |
|
37% |
% of an adult's Reference intake
Typical energy values per 100g: 490kJ,116kcal,1.3g fat,0.3g saturates
Each serving provides: 50.9g Protein,21.4g Carbohydrate,1.8g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
In a shallow bowl, mix the marinade ingredients. together Add the pork strips and stir well. Set aside whilst you assemble the vegetables.
Step 2
Heat a non-stick frying pan or wok on a medium high heat. Using a slotted spoon, remove the pork from the marinade and add to the pan (reserve the marinade for later) and stir continuously for four minutes to avoid overcooking.
Step 3
Remove the pork from the pan and transfer to a plate. Add the reserved marinade to the pan and bring to the boil. Turn the heat down to medium. Add the vegetables (not the herbs) and cook for three minutes until hot yet still crunchy. Add the noodles and the pork to the pan, mix well and heat for a couple more minutes. Stir in the coriander and mint.
Step 4
Divide the stir fry between four bowls, sprinkle over the sesame seeds and serve.
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