Sign up to the GoodTo Newsletter. You can unsubscribe at any time. For more information about how to do this, and how we hold your data, please see our privacy policy
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
This tangy, colourful pork recipe makes a great week-night dinner - and it only takes 10 minutes to prepare!
Ingredients
2tbsp groundnut oil
1 red chilli, thinly sliced
2.5cm (1in) piece ginger, peeled and sliced
200g packet mangetout and baby corn (baby corn halved vertically)
500g (1lb 2oz) diced pork
½ x 195g jar teriyaki sauce
250g packet thick rice noodles
1tsp sesame oil
2 spring onions (green part only), finely sliced
2tbsp chopped fresh coriander
WEIGHT CONVERTER
grams
to
cups
Method
Heat 1tbsp of the groundnut oil in a pan and gently fry the chilli and ginger for a couple of mins. Add the mangetout and baby corn and cook for a further 2 to 3 mins. Remove from the pan and set aside.
Heat the remaining groundnut oil and fry the pork for 5 mins or until browned and almost cooked. Return the vegetables to the pan with the teriyaki sauce and heat through so that the pork is fully cooked.
Cook the rice noodles according to the packet instructions, then toss with the sesame oil. Add the spring onion and coriander to the pork and serve with the noodles.
Top Tip for making Teriyaki pork
To make this dish even quicker to prepare, use ready-cooked straight-to-wok noodles.
Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
Chicken, pea and noodle salad
