Korean Pork Stir Fry

A stir fry is the perfect quick fix for dinner, which you can pack with healthy veggies and a sweet spicy sauce to compliment . We’ve topped ours with pickled red cabbage; simply cover shredded red cabbage with white wine vinegar and a pinch of sugar and leave for 30 minutes to pickle.

Ingredients

Serves: 4

Ready in: 15 mins

• 2 tbsp sunflower oil
• 2 tbsp Co-op dark soy sauce
• 2 tbsp Co-op Fairtrade clear honey
• 2 tbsp hot chilli sauce, plus extra to serve
• Thumb-sized piece of ginger, grated
• 1 Co-op British pork fillet (450-500g), cut into strips
• 250g pack Co-op medium egg noodles
• 5 spring onions, sliced
• 320g pack Co-op Chinese stir fry vegetables
• 4 tbsp pickled red cabbage (optional)
• 4 tsp sesame seeds (optional)

Method

1. In a large, shallow bowl mix 1 tbsp of the oil with the soy sauce, honey, chilli sauce and ginger. Spoon out 2 tbsp of the marinade into a separate small bowl and set aside. Add the pork strips to the large bowl and toss to coat thoroughly in the marinade.
2. Heat the remaining oil in a wok until hot. Add the pork strips and cook for 2-3 mins until browned, then remove from the wok and set aside.
3.  Meanwhile, put the noodles in a bowl and cover with boiling water. Leave to soak for 5 mins.
4. Add the spring onion and stir fry veg to the wok and cook for 2 mins, then stir in the reserved marinade, plus 2-3 tbsp of the soaking water from the noodles, and cook for 2 mins more.
5. Drain the noodles and add to the wok, along with the cooked pork, and stir fry for 2-3 mins until everything is piping hot and cooked through.
6. Serve the noodles in shallow bowls, topped with pickled red cabbage, sesame seeds (if using) and an extra drizzle of hot sauce, if you like.