A delightful marriage of flavours, ginger teases out the sweetness of the pork and peppers, whilst garlic provides a succulent, sharper definition. A quick supper that can be whipped up in under 10 minutes, you can always switch the pork to Quorn for a veggie friendly option.
500g pork loin, cut into strips
½ tsp black pepper
1tbsp vegetable oil
5 cloves garlic, peeled and minced
2” chunk of fresh ginger, grated
4tbsp runny honey
2tbsp sriracha sauce
1tbsp rice/white wine vinegar
Spring onions, chopped
1. Whisk together the honey, sriracha and rice/white wine vinegar. Set aside.
2. Heat the oil in a wok or heavy based pan, swirling to coat. Add the chopped peppers and cook for 3 minutes before removing from the pan.
3. Add the pork and season with the salt and pepper. Cook for 2-3 minutes, or until the meat has browned on both sides.
4. Remove the pork from the pan and set aside. Return the pan to the heat and add the garlic and ginger. Cook for 30 seconds before raising the heat and adding the sauce mixture. Bring to a boil, stirring frequently as the sauce thickens. Toss the pork in the pan until the meat is evenly coated. Add the peppers before giving everything a good stir.
5. Cook the noodles in a pan of briskly boiling water. Drain and transfer to your serving bowls. Top with the pork and peppers before sprinkling with spring onions and sesame seeds. Serve immediately.