Speedy Stir- Fry


  • 2 tablesp. sunflower oil
  • 450g pork stir-fry strips
  • 5cm piece root ginger, peeled and shredded
  • 2 red peppers, cut in thin strips
  • 1 bunch scallions, trimmed and shredded
  • 1 red chilli, seeded and thinly sliced
  • 4 tablesp. dark soy sauce
  • 2 teasp. oriental chilli oil (optional)
  • 1 teasp. clear honey
  • 2 teasp. white wine vinegar
  • 2 x 300g packets straight to the wok medium noodles
  • Handful fresh basil leaves


Heat a wok until smoking hot. Add the oil and swirl up the sides, then tip in the pork strips and stir-fry for 3-4 minutes until well sealed and lightly browned. Tip in the ginger with the peppers, scallions and chilli and stir-fry for another 30 seconds.

Mix the soy sauce, chilli oil (if using), honey and vinegar in a bowl and then pour into the wok and tip in the noodles. Toss together until well combined and cook for another 1-2 minutes until the noodles have all separated and are piping hot. Stir in the basil leaves, then divide among warmed bowls to serve.

Serving Suggestion: 

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