Drunken-style noodles
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Dairy-freeNut-free
This pork and pineapple stir fry is quick, easy and packed full of flavour - fantastic for weeknight dinners.
Ingredients
For the sauce
- 4 tbsp ketchup
- 3 tbsp pineapple juice from the tin of slices (see below)
- 2 tbsp light soy sauce
- 1 tsp cornflour
For the noodles
- 2 pork shoulder steaks, thinly sliced
- 2 tbsp vegetable oil
- 1 red pepper, chopped into bite-sized pieces
- 1 red onion, chopped into bite-sized pieces
- 3 garlic cloves, grated
- 1 red chilli, finely sliced
- 1 thumb-sized piece fresh ginger, grated
- 1 x 225g tin pineapple slices (in juice), roughly chopped
- 200g/7oz straight-to-wok egg noodles
- salt and freshly ground black pepper
- 3 spring onions, thinly sliced, to garnish
Method
To make the sauce, combine all of the ingredients in a small bowl and mix until the cornflour is fully incorporated and there are no lumps.
To make the noodles, season the pork slices with salt and pepper.
Heat the oil in a wok on a high heat and add the pork. Stir-fry the pork for 2 minutes until golden brown. move the pork from the wok with a slotted spoon and set aside on a plate.
Add the red pepper and onion. Stir-fry for about a minute and then add in the garlic, chilli and ginger and cook for a further 30 seconds. At this point, if the pan looks a little dry, you can always add a touch more vegetable oil.
Finally, add in the pineapple, the sauce and pork. Cook for a minute or until the sauce is thickened and glossy.
Add the noodles and give it a toss so they are nicely coated and warmed through, then garnish with the spring onions and serve.
