Rainbow Pork and Pineapple Noodles
Ingredients
- 500g pork loin
- one pack of dried egg noodles
- one tin of chopped pineapple
- a whole plateful of thinly sliced vegetables
Marinade and sauce
- 2 tbsp toasted sesame oil
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 2 tbsp runny honey
- 1 tsp fish sauce
- 1 tbsp white vinegar
- 1 red chilli, finely chopped
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 1 tsp cornflour
Preparation
Mix all the marinade ingredients in a bowl to create the sauce.
Marinate the pork in the sauce for at least 15 minutes.
Cook the egg noodles according to package instructions.
Heat a wok or large pan over high heat and add a little oil if needed.
Stir-fry the marinated pork until cooked through.
Add the thinly sliced vegetables and stir-fry until tender-crisp.
Stir in the chopped pineapple and any remaining marinade, cooking for a few minutes.
Add the cooked noodles to the pan and toss everything together until well combined.
Serve immediately.
