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Chinese Pork with Crispy Noodles
3 / 5
Lean pork fillet
Gas mark 4-5, 180°C, 350°F
450g (1Ib) Lean pork fillet
1 Red onion, cut into wedges
1 Red pepper, seeded and cut into strips
100g (4oz) Baby sweetcorn, cut in half
1 Carrot, peeled and cut into thin sticks
15mlsp (1tbsp) Oil
4x15mlsp (4tbsp) Plum sauce
2x15mlsp (2tbsp) Sweet chilli sauce
2x5mlsp (2tsp) Soy sauce
50g (2oz) Sugar snap peas
Pre-heat the oven.
Place the red onion, pepper, baby sweetcorn and carrot into a roasting tin. Drizzle over the oil and mix together. Place the pork fillet on top.
Mix the plum sauce, sweet chilli sauce and soy sauce together and drizzle over the pork fillet. Cook in the oven for 25-30 minutes.
During the last 10-15 minutes of cooking time add the sugar snap peas. Mix through the vegetables and return to the oven.
Serve the pork fillet cut into slices with the roasted vegetables accompanied by crispy rice noodles, or boiled egg noodles.
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