Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership + Workshops 12 month plans only. Offer ends 15/07/2025. See terms.
Join now
Photo of Sweet and sour pork with noodles by WW

Sweet and sour pork with noodles

7
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
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.

You might like

You might like