SW recipe: Chinese pork and noodle stir-fry

½ Syn per serving, serves 4


  • 250g medium dried egg noodles
  • 500g lean pork mince (5% fat or less)
  • 2 garlic cloves, finely grated
  • 2 tsp finely grated fresh root ginger
  • 1 red chilli, deseeded and thinly sliced
  • 1 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1 level tbsp sweet chilli sauce
  • Low-calorie cooking spray
  • 2 x 225g cans sliced water chestnuts in water, drained
  • 300g pack stir-fry vegetables
  • Lime wedges, to serve


  1. Cook the noodles according to the packet instructions. Drain well, cover and set aside.
  2. Mix together the pork, garlic and ginger. Add the chilli, both soy sauces and the chilli sauce and mix well again.
  3. Spray a large non-stick frying pan or wok with low-calorie cooking spray and place over a high heat. Add the pork mixture and stir-fry for 2-3 minutes.
  4. Add the water chestnuts and stir-fry vegetables. Stir-fry for 4-5 minutes, or until the veg are just tender and the pork is cooked through. Stir in the noodles to warm through, then remove from the heat. Divide between 4 bowls and serve with lime wedges for squeezing over.
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