South African plums give a juicy fresh flavour to this satisfying, healthy supper.
Preparation: 15 minutes
Cooking: 10 minutes
6 South African plums
2 nests dried fine egg noodles
Juice of 1 small orange
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|
|Of which saturates||0.6g||2g||3%||10%|
|Of which Sugars||6.8g||23g||8%||26%|
- 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.
- 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.
- 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.
- 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.