South African plums give a juicy fresh flavour to this satisfying, healthy supper.

Serves 4
Preparation: 15 minutes
Cooking: 10 minutes


6 South African plums
2 nests dried fine egg noodles
Juice of 1 small orange
1tsp cornflour
2tbsp sweet chilli sauce
2tbsp hoisin sauce
2tbsp vegetable oil
300g lean pork loin steaks, cut into strips
1 bunch spring onions, trimmed and sliced
1 large carrot, cut into matchstick strips
1 yellow pepper, deseeded and cut into matchstick strips
1 large garlic clove, crushed
2tsp finely grated fresh root ginger
Salt and freshly ground black pepper

 Per 100g (recipe)Per serving


RI (%) per 100g (recipe)RI (%) per serving
Energy KJ47716026%19%
Calories Kcal1133816%19%
Of which saturates0.6g2g3%10%
Of which Sugars6.8g23g8%26%


  1. Halve, pit and slice the plums. Set aside. Put the noodles into a heatproof bowl, then cover with boiling water and leave to stand for 10 minutes. Mix together the orange juice, cornflour, sweet chili sauce and hoisin sauce.
  2. Heat the vegetable oil in a wok or large frying pan. Add the pork strips and stir fry over a high heat for 3-4 minutes, until browned. Add the spring onions, carrot and pepper along with the garlic and ginger. Stir fry for 3-4 more minutes.
  3. Add the plums and stir fry for 2 more minutes. Drain the noodles and add them to the wok or frying pan. Give the orange juice mixture a good stir, then add it to the pan, stirring and tossing together for a few seconds until slightly thickened. Season to taste.
  4. Share between 4 warmed bowls or plates and serve at once.

Cook’s tip: Make this dish another time with chicken or turkey stir-fry strips.

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