Sticky pork fillet with noodles
1 tablespoon(s), grated
1 tablespoon(s), level
Pork Loin Steak, Lean, raw
400 g, sliced into 12 equal rounds
Stir fry mixed vegetables
Chilli, green or red
1 individual, red, finely chopped
Egg noodles, fresh
400 g, prepared as instructed
2 medium, finekly sliced
- In a shallow dish, combine half the ginger, half the soy sauce and all of the honey. Add the pork to the bowl, and turn to coat. Set aside to marinate for 10 minutes.
- Heat a large nonstick griddle pan over a medium-high heat. Griddle the medallions for 6-8 minutes, turning once, until the pork is cooked through and slightly caramelised. You may need to do this in batches.
- Meanwhile, heat the oil in a large, nonstick wok or frying pan. Add the vegetables, remaining ginger, and chilli, then stir-fry for 2-3 minutes, until the vegetables are starting to wilt. Add the noodles to the wok and cook for a further 3 minutes until heated through. Add the remaining soy sauce and toss to coat.
- Divide the noodles between plates, top with the sticky pork medallions and serve garnished with the sliced spring onions.