Swap your Friday night takeaway for a speedy homemade version. This pork noodle stir-fry is ready in just 20 minutes – quicker than a delivery! Using Chinese five-spice means you don’t have to juggle lots of spices as this adds plenty of flavour to the pork in one go.
- Cut the pork fillet in half lengthways, put on a board and cover with clingfilm. Bash with a rolling pin to flatten it to about 8mm-thick then cut into strips.
- Mix the five-spice and flour in a bowl. Add the pork and toss to coat.
- Heat a wok or large frying pan over a high heat until very hot. Heat half the oil in the wok and add the pork. Stir-fry for 3 mins or until cooked through and golden all over. Transfer to a plate.
- Heat the remaining oil in the wok, then add the spring onions, ginger, garlic, beans, broccoli and red pepper and stir-fry for 3 mins, adding 4 tbsp water halfway through.
- Stir in the noodles and pork, and cook until heated through. Season with the soy sauce and stir through half the coriander. Serve with the remaining coriander scattered on top.
Tip: An average pork fillet is about 450g in weight, so you could easily double this recipe to feed 4, or save the remaining pork for another recipe, such as this breadcrumbed pork Milanese with spaghetti.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.