Mango & cardamom syllabub
Delicious puds, ideal for a post-curry treat and perfect for entertaining as they can be made ahead
Sticky pork & radish noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 tbsp clear honey
- zest and juice 2 limes
- 450g pork filletthinly sliced
- 200g medium egg noodles
- 140g radishesthinly sliced
- 200g mangetoutcut into strips
- 1 large carrotcut into matchsticks
- small bunch corianderroughly chopped
- 2 tbsp sunflower oil
Nutrition: per serving
- kcal280
- fat13g
- saturates3g
- carbs14g
- sugars13g
- fibre2g
- protein27g
- salt0.19glow
Method
step 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.
step 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.
step 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.
