PREP              COOK             SERVES

 10 MIN            15 MIN                    4



  • 400g pork tenderloin, cut into strips
  • 1 red bell pepper, deseeded and sliced
  • 1 yellow bell pepper, deseeded and sliced
  • 150g mangetout
  • 1 spring onion, chopped
  • 2 tsp. Just Add Ginger Purée
  • 1 tsp. Just Add Garlic Purée
  • 2 tsp cornflour
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp sunflower oil
  • 4 nests egg noodles

pork stir fry

  1. Cook the noodles according to the packet instructions.
  2. Mix the cornflour, soy sauce and honey together with a little water.
  3. Heat the oil in a wok or large frying pan and add the pork, Ginger Purée and Garlic Purée. Stir-fry until browned.
  4. Add the peppers and mangetout and cook for a further 3-4 minutes.
  5. Pour in the soy sauce mixture and, over a low heat, cook until the sauce starts to thicken.
  6. Divide the noodles between four bowls and spoon over the stir-fry. Sprinkle with chopped spring onion and serve.



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