- 0:15 Prep
- 0:08 Cook
- 4 Servings
- Capable cooks
Ingredients
- 1/3 cup (80ml) freshly squeezed orange juice
- 1/4 cup (60ml) dark soy sauce
- 1 tablespoon honey
- 2 garlic cloves, finely chopped
- 2 teaspoons grated fresh ginger
- 500g pork fillet, thinly sliced
- 270g pkt dried egg noodles
- 1 1/2 tablespoons sunflower oil
- 1 bunch spring onions, cut into 3cm lengths
- 1 bunch baby choy sum (or other Asian greens), cut into 3cm lengths, blanched in boiling water for 1 minute
- 1 tablespoon sesame seeds
Method
- Step 1Combine juice, soy, honey, garlic and ginger in a bowl. Add pork and stir well to coat. Leave to marinate while you cook noodles according to packet instructions. Drain noodles and set aside.
- Step 2Remove pork and drain well, reserving marinade. Heat oil in a wok over medium-high heat until smoking. Add half the pork, being careful as it will spit, and stir-fry for 1-2 minutes until meat is lightly browned. Transfer to a bowl with a slotted spoon, then repeat with remaining pork.
- Step 3Add spring onion to wok and stir-fry for 1 minute to soften slightly, then return pork to pan with greens, noodles and reserved marinade. Heat through for 2-3 minutes, tossing to combine. Serve immediately topped with sesame seeds.
Nutrition
2194 kj
Energy
13g
Fat Total
2g
Saturated Fat
5g
Fibre
42g
Protein
175mg
Cholesterol
1213.36mg
Sodium
10g
Carbs (sugar)
55g
Carbs (total)
All nutrition values are per serve
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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