Family and Kids

  • 8 tablespoons tomato ketchup
  • 3 tablespoons soft brown sugar
  • 2 tablespoons white wine vinegar
  • 175 g (6 oz) medium egg noodles
  • 2 tablespoons sesame oil
  • 375 g (12 oz) lean pork, cut into strips
  • 2.5 cm (1 inch) piece fresh root ginger, peeled and chopped
  • 1 garlic clove, crushed
  • 125 g (4 oz) mangetouts, halved in length
  • 1 large carrot, cut into strips
  • 175 g (6 oz) bean sprouts
  • 200 g (7 oz) can bamboo shoots, drained

Place the ketchup, sugar and vinegar in a small saucepan and heat gently for 2–3 minutes until the sugar has dissolved, then set aside.

Cook the egg noodles for 3–5 minutes or according to packet instructions until tender, then drain and set aside.

Heat the oil in a wok or large, heavy-based frying pan and cook the pork strips over a high heat for 2–3 minutes until beginning to turn golden, then add the ginger, garlic, mangetouts and carrot. Stir-fry for a further 2 minutes, then add the bean sprouts and bamboo shoots and stir-fry for 1 minute until all the ingredients are piping hot.

Add the warm, drained noodles and sauce and toss over the heat, using 2 spoons to mix really well and heat through. Serve in warmed serving bowls.

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