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Usually stir-fried meat is overdone and sometimes chewy. This method calls for tasty succulent pork, not boiled or steamed!

  • 400 g egg noodles
  • 6 tablespoons dark soy sauce
  • 3 tablespoons clear honey
  • 2 tablespoons dry sherry
  • 1 tablespoon sesame oil
  • 2 tablespoons fish sauce
  • 1 tablespoons Black Bean sauce
  • 1 teaspoon cornflour
  • 2 – 3 carrots
  • ½ red pepper
  • ½ yellow pepper
  • ½ green pepper
  • 1 pineapple, cored and cubed
  • 1 tablespoon sunflower oil
  • 400 g pork fillet, whole
  • freshly ground black pepper and salt to taste (the more black pepper the better)
  • 1 clove garlic, crushed
  • 2 cm (1 inch) ginger, finely chopped
  • ½ green chilli, finely chopped
  • 4 spring onions, sliced lengthways
  • 1 red onion, sliced
  • 150 g mange tout, cut into thin strips

Pre-heat oven to 200ºC.
Roll whole pork fillet in black pepper and salt and spray with a little olive oil.
Heat a griddle pan to smoking hot, sear pork fillet on all four sides just to seal and have grill marks all over.
Immediately put griddle pan with fillet in pre-heated oven for 8 – 10 minutes (no longer).
Remove from oven, take out of pan and allow to rest.

Cook the noodles to pack directions and set aside.

Mix the soy sauce, honey and sherry, fish and black bean sauces with the sesame oil.
Stir the cornflour into the mixture.
Cut the carrots into slim matchsticks and deseed and slice the peppers and pineapple.

Heat the oil in a wok, add the garlic, ginger, chilli, spring onions, red onion, pineapple, peppers and carrots and stir-fry for 4 – 5 minutes.
Add the mange tout and cook for 2 – 3 minutes, stir in sauce and cook for another 1 minute.
Cut pork into thin slices.
Stir in the noodles and pork, heat through and serve.

Recipe and photo: Elize de Kock

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