Pork Stir Fry Noodles {with Sticky Sauce}

4 standard portions

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Ingredients

• 400 g Pork loin medallions (Cut into thin strips. This should be about 4 loins)
• 250 g Medium dried egg noodles
• 2 tbsp Vegetable oil
• 3 Garlic cloves (Peeled and chopped)
• 2 tbsp Fresh ginger (Chopped finely )
• 150 g Mangetout
• 2 Red peppers (Deseeded and sliced)
• 40 g Crushed peanuts (Optional)
• 2 tbsp Cornflour (See notes)
• 1/2 tsp Bicarbonate of soda (baking soda) (That is HALF a teaspoon only!)
• 2 tsp Soy sauce (Reduced sodium if you prefer)
• 3 tbsp Water
• 3 tbsp Oyster sauce
• 2 tbsp Soy sauce (Reduced sodium if you prefer)
• 180 ml Water

Method

1. Mix the pork strips with the marinade ingredients. Mix well and set aside.
2. Soak the noodles in boiling water until just al dente, then drain, rinse in cold water and set aside.
3. Combine the ingredients for the sauce mix, then set aside.
4. Put your oil in a wok over a hot heat. When the oil is very hot, add the garlic and ginger, stir for a minute or two and then add the marinaded pork.
5. Cook the pork for 5-10 minutes until it's crispy and golden all over. Don't move it around too much as you want it to form a crispy, crunchy coating.
6. Add the mangetout and peppers. Stir to mix.
7. Pour in the sauce and coat everything well. Cook it for about 5 minutes until it all thickens.
8. Add the noodles, coat everything well and warm through. Serve sprinkled with the peanuts.