Sweet and sour pork with noodles
7
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Bursting with all-time favourite Asian flavours, this sweet and sour pork can be made in just 30 minutes.
Ingredients
Canned pineapple in natural juice
1 can(s), (1 x 225g can)
Kecap manis
1½ tbs, (sweet soy sauce)
Vinegar
1 tbs, white
Tomato sauce (ketchup)
1 tbs
Fresh Singapore noodles
240 g
Sunflower oil
1 tbs
Pork fillet or tenderloin, raw
475 g, (Buy 500g), fat trimmed, thinly sliced
Red onion
1 medium, cut into thin wedges
Green capsicum
1 medium, thinly sliced
Sugar snap peas
150 g
Canned baby corn
1 can(s), 420g size can, (1 x 410g can)
Cherry tomatoes
250 g, halved
Fresh coriander
2 tbs, sprigs, to serve
Instructions
1
Drain pineapple, reserving juice in a jug. Add kecap manis, vinegar and tomato sauce to juice in jug.
2
Place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes or until noodles begin to soften and loosen. Gently separate noodles with a fork or chopsticks. Drain well.
3
Meanwhile, heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry one-third of the pork for 2 minutes or until browned. Transfer to a plate. Repeat with remaining pork, in 2 batches, reheating wok and adding 1 teaspoon oil each time.
4
Reheat wok over medium-high heat. Add remaining oil and heat for 20 seconds. Stir-fry onion for 1 minute. Add capsicum, sugar snaps, corn and tomatoes and stir-fry for 2–3 minutes or until tender. Return pork to wok with pineapple pieces, juice mixture and noodles. Stir-fry for 1 minute or until heated through. Serve sprinkled with coriander.
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