This is a colourful Chinese stir fry which can be prepared and cooked in just minutes.
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon oyster sauce
1 onion, chopped
1 garlic clove, crushed
175g lean pork steaks, cut into thin strips
100g dried medium egg noodles
1 carrot, cut into matchstick strips
60 g mangetout, halved
½ red pepper, deseeded and cut into thin strips
3 tablespoons stock
Freshly ground black pepper
Torn coriander leaves or snipped chives, to garnish
- Mix together the soy sauce, Worcestershire sauce, oyster sauce, chopped onion and garlic in a flat dish. Add the port strips to this marinade and stir to coat well. Cover and refrigerate for 10 minutes.
- Meanwhile, cook the egg noodles and then drain in a coriander and set aside.
- Place a non-stick wok over a medium heat. When the pan is hot, add the pork and its marinade and stir fry briskly for 4 minutes. Stir in the carrot, mangetout and red pepper, and stir fry for 2-3 minutes. The vegetables should be a little tender but still crunchy.
- Finally add the stock, then stir in the cooked egg noodles and heat through gently. Season to taste with black pepper. Serve immediately, sprinkled with torn coriander leaves or snipped chives.