About this recipe: 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.
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.
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.
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.
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