Need a fast, healthy and tasty supper that pretty much everyone in the family will love and uses easy to find ingredients? Well, your search is over because this recipe is a real winner. This will easily serve 3 people, just scale it up with extra vegetables and noodles to feed more. I can prep and cook this in 20 speedy minutes from start to finish.
Need a fast, healthy and tasty supper that pretty much everyone in the family will love and uses easy to find ingredients? Well, your search is over because this recipe is a real winner. This will easily serve 3 people, just scale it up with extra vegetables and noodles to feed more. I can prep and cook this in 20 speedy minutes from start to finish.
You will need…
- A piece of pork tenderloin fillet – about a 6 or 8-inch length piece, sliced into thin strips.
- A tablespoon of cornflour.
- A 300g bag of fresh bean sprouts – I use Waitrose Essentials.
- A 300g bag of fresh free-range egg noodles – Waitrose again!
- 4 tablespoons of cooking oil, groundnut or rapeseed – something with a really high burning temperature so you can get it properly hot.
- A selection of green veg, chopped into bite-sized pieces such as broccoli florets, spring onions and courgettes.
- A clove of garlic – crushed.
- 4 tablespoons of thick black bean sauce – I use about a half a jar of Wo Hup brand sauce.
To cook…
- Put your serving plates on to warm. This dish only takes a few minutes to cook and cold plates will make the food go cold and congeal quite quickly. You will also need a warmed dish for the vegetables.
- Chop all of your green vegetables into bite-sized pieces.
- Prep the meat by cutting it into thin strips and then dust it thoroughly with cornflour. It keeps it moist and tender during the cooking process and stops it spitting in the hot oil.
- Heat 2 tablespoons of oil until shimmering and hot in your wok or stir-frying pan.
- Stir-fry the green vegetables first for a few minutes and then add the bean sprouts and crushed garlic for another couple of minutes.
- Empty the vegetables from the wok into a warmed dish and set aside for a few minutes whilst you cook the meat.
- Heat another two tablespoons of oil in the wok and then add the meat, stir-fry it
- quickly and allow it to brown a little.
- Add the black bean sauce, then the vegetables, then the noodles.
- Stir-fry everything together until fully coated in the sauce and all the ingredients have warmed through thoroughly. You shouldn’t need to use any extra liquid but if it looks too sticky, add a dessertspoon of water.
- Shout ‘Supper’s ready’, prepare to be trampled in the rush, and serve on warmed plates. Enjoy!
Share, follow, like, enjoy!
- To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
- Follow me on Twitter @pigeoncottage, on Instagram at Pigeon Cottage Kitchen, and the Pigeon Cottage Kitchen page on Facebook.
- Click on the link to get your very own copy of my family recipe book, Whats4teaMum?
Pigeon Cottage Kitchen 
My Saturday night staple! it works with steak too, thought I’d invented it…!
I usually make it with beef and green peppers and serve it with rice because that’s what I usually order from the Chinese so it’s another variation on that really. My new trick is the coating of the meat in cornflour which makes a big difference – picked up that little tip from a Waitrose Kitchen magazine.