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

Tools

• Kitchen Machine
• Multi-mill
• Food processing attachment

Method

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.

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