Serves: 4
Preparation time: 15 minutes plus marinating
Cooking time: 8-10 minutes
Tools: multi-mill / food processing attachment
Ingredients
1 clove garlic
1 small red chilli
15ml (1 tbsp) hoisin sauce
15ml (1 tbsp) tomato purée
15ml (1 tbsp) rice vinegar
15ml (1 tbsp) soy sauce
325g (12oz) pork tenderloin, cut into strips
1 orange pepper, halved and seeds removed
2 carrots, peeled
45ml (3 tbsp) sunflower oil
115g (4oz) small broccoli florets
140g (5oz) sugar snap peas, topped and tailed
1 pak choi, quartered
2 spring onions, cut into long thin strips
for the noodles:
250g (9oz) fresh egg noodles
15ml (1 tbsp) sesame oil
15ml (1 tbsp) chopped fresh
coriander
Recipe
1. Place the garlic, chilli, hoisin sauce, tomato
purée, vinegar and soy sauce in the Multi-Mill or
Food Processing Attachment fitted with the knife
blade and blend together.
2. Place the meat in a non-metallic dish, add the
marinade, toss together, cover and set aside in the
fridge for 30 minutes or longer, if time allows.
3. Using the Food Processing Attachment fitted with
the thick slicing plate, slice the pepper. Cut the
carrots into ribbons, using a potato peeler.
4. Heat 30ml (2 tbsp) oil in a wok or large frying
pan, add the pork strips and stir-fry for 3-4 minutes.
Remove and set aside. Add the remaining oil and
stir-fry the broccoli for 1 minute. Add the carrots,
sugar snap peas and sliced pepper and stir-fry for
2 minutes.
5. Meanwhile place the noodles in a pan of boiling
water and cook for 2 minutes, or according to the
pack instructions.
6.Return the pork to the wok, add the pak choi
and cook for 1-2 minutes, or until the pork is cooked
and the vegetables are tender-crisp.
7. Drain the egg noodles and toss with the sesame
oil and chopped coriander. Transfer the stir-fry to a
warmed serving dish, sprinkle over the shredded
spring onions to garnish and serve with the noodles.