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Sticky pork & radish noodles

2

Ingredients

  • 3 tbsp clear honey
  • zest and juice 2 limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 450g pork fillet, thinly sliced
  • 200g medium egg noodles
  • 140g radishes, thinly sliced
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 200g mangetout, cut into strips
    Mangetout with papaya & beansprouts on a white plate

    Mangetout

    monj-too

    The French name tells you all; it means ‘eat it all’. Mangetout properly means a…

  • 1 large carrot, cut into matchsticks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • small bunch coriander, roughly chopped
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

Method

  1. Whisk the honey and lime zest and juice together in a large bowl and season. Add the pork and mix well to coat in the marinade. Cover and chill for 10 mins.

  2. Cook the noodles in a pan of boiling water for 4 mins. Mix together the radishes, mangetout, carrot and coriander in a serving bowl. Heat the oil in a large non-stick frying pan. Remove the pork from the marinade and add to the pan. Stir-fry for 3-5 mins, until golden and cooked through. Add the marinade to the pan and allow to bubble for 1 min.

  3. Drain the noodles and divide them between serving plates. Spoon the pork and all the pan juices over the vegetables and gently mix. Serve the noodles with the pork and vegetables.

Recipe from Good Food magazine, July 2010