4 to 5 lean boneless pork chops, cut in thin strips
3 peppers (red, green and yellow), cut in strips
2 medium carrots, cut in thin strips
1 large onion, cut in strips
2 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon honey
2 garlic cloves, crushed
250g wheat egg noodles
a little salt to taste
black pepper to taste
250ml warm water, or as needed
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Method Prep:20min › Cook:20min › Ready in:40min
In a hot wok or deep frying pan add the oil and pork strips and cook for about 3 minutes.
Concentrate the strips of meat to the centre of your wok or pan and lower the heat. Add all the vegetable strips around the pork - that way they will start cooking slowly releasing their juice which will be absorbed by the pork in the middle. Cook like that for 5 minutes.
Now you can mix all the ingredients in the pan together. Add the soy, lemon juice, honey and garlic and mix. If it's too dry, lower the heat and add a few tablespoons of water and let it simmer for 5 minutes.
Increase the heat. Add about 250ml of warm water and then add the noodles. Cook for 4 minutes or until noodles have absorbed the water. If water is too little for the noodles, add more in tablespoons as much as the noodles require to be cooked. Be careful not to put too much water in or it will be soupy.
In a different pan fry the egg in a little oil, scrambling it to little pieces. When the noodles are ready add the egg to it, mix all together and serve.
In the spring or summer I also like to add spring onions, it gives the dish an amazing freshness. Sometimes I also use thinly sliced cabbage in this recipe and it tastes amazing!