Five-spice pork

    35 min

    The simple Oriental technique of stir-frying is perfect for preparing meals in a hurry. It is also a great healthy cooking method because it uses just a small amount of oil and cooks vegetables quickly so that most of their beneficial vitamins and minerals are preserved.

    48 people made this

    Serves: 4 

    • 400 g (14 oz) pork fillet, trimmed of fat
    • 250 g (8 ½ oz) medium Chinese egg noodles
    • 1 tbsp sunflower oil
    • 1 large onion, finely chopped
    • 1 large garlic clove, crushed
    • 1 tbsp five-spice powder
    • 300 g (10 ½ oz) mange-tout or sugarsnap peas
    • 2 large red peppers (or 1 red and 1 yellow or orange), seeded and thinly sliced
    • 120 ml (4 fl oz) hot vegetable stock
    • salt and pepper
    • fresh coriander leaves to garnish

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Cut the pork fillet across into 5 mm (¼ in) slices, then cut each slice into 5 mm (¼ in) strips. Cover and set aside.
    2. Cook the noodles in a saucepan of boiling water for 4 minutes, or cook or soak them according to the packet instructions. Drain the noodles well and set aside.
    3. While the noodles are cooking, heat a wok or a large heavy-based frying pan until hot. Add the oil and swirl to coat the wok, then add the onion and garlic and stir-fry for 1 minute. Add the five-spice powder and stir-fry for another minute.
    4. Add the pork strips to the wok and stir-fry for 3 minutes. Add the mange-tout or sugarsnap peas and the peppers and stir-fry for a further 2 minutes. Pour in the stock, stir well and bring to the boil.
    5. Add the noodles to the wok and stir and toss for 2–3 minutes or until all the ingredients are well combined. Season to taste and serve immediately, sprinkled with coriander leaves.

    Some more ideas

    To reduce the fat content of this dish even further, use just 250 g (8 ½ oz) pork and add 250 g (8 ½ oz) firm tofu. Drain the tofu well and cut it into 2.5 cm (1 in) cubes, then add in step 5 with the mange-tout and peppers. Add 2 tbsp light soy sauce with the stock. * For a vegetarian dish, replace the pork with 450 g (1 lb) drained and diced firm tofu and add 140 g (5 oz) broccoli florets. Add the tofu and broccoli with the mange-tout and peppers in step 5, and add 75 g (2 ½ oz) bean sprouts with the noodles in step 6.

    Plus points

    Peppers have a naturally waxy skin that helps to protect them against oxidisation and prevents loss of vitamin C during storage. As a result, their vitamin C content remains high even several weeks after harvesting. * Heating the pan until hot before adding any oil not only helps to prevent ingredients sticking, it also means less oil is needed. *Chinese egg noodles are a low-fat source of starchy carbohydrate as well as offering some protein. When they are eaten with ingredients high in vitamin C, such as the peppers in this recipe, the body is better able to absorb the iron they contain.

    Each serving provides

    Excellent source of niacin, vitamin A, vitamin B1, vitamin B6, vitamin B12, vitamin C, vitamin E. Good source of folate, potassium, vitamin B2. Useful source of calcium, folate, selenium.

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    Reviews in English (3)


    Made this for me and my wife last night. We both love 5 spice food but found this very bland and boring. One thing the recipe doesn't mention is that you will need a cauldron, not a wok, to cook this if you follow the ingredients list! If I made it again, which I won't, i'd pretty much half all of the ingredients and still have enough for 2 people with very healthy appetites.  -  16 Mar 2017


    Followed the recipe to the letter, came out lovely, even my teenage boys said "not bad"!  -  09 Jul 2016


    Made this tonight. Stuck to the recipe except for using half the noodles and a little less pork as there are only the two of us. It was really lovely and we thoroughly enjoyed it.  -  27 Apr 2013