Name: Sweet and Sour Pork Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 teaspoons cornflour; 440 g can pineapple pieces in natural juices, drained, juice reserved; 60 ml salt-reduced tomato sauce; 2 tablespoons white vinegar; 350 g fresh Singapore noodles; 1 teaspoon olive oil; 500 g lean pork fillet, trimmed of fat, cut into 1 cm thick slices; 1 large red capsicum, cut into 2½ cm pieces; 115 g pkt baby corn, halved lengthways; 3 zucchini, cut into 2½ cm chunks Fresh coriander leaves, to serve (optional); 2 tablespoons SPLENDA® Granulated

Sweet and Sour Pork Noodles

Makes4 servings
Prep Time15 min
Cook Time15 min
Total Time30 min
Made withSplenda Granulated Sweetener

Ingredients

2 teaspoons cornflour
440 g can pineapple pieces in natural juices, drained, juice reserved
60 ml salt-reduced tomato sauce
2 tablespoons white vinegar
350 g fresh Singapore noodles
1 teaspoon olive oil
500 g lean pork fillet, trimmed of fat, cut into 1 cm thick slices
1 large red capsicum, cut into 2½ cm pieces
115 g pkt baby corn, halved lengthways
3 zucchini, cut into 2½ cm chunks Fresh coriander leaves, to serve (optional)
2 tablespoons SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Total Fat6.40 g8.21%
of which saturates1.40 g0.51%
Total Carbohydrate48.70 g17.71%
Fibre5.50 g19.64%
Protein36.60 g73.2%
Salt0.70 g0.25%

Instructions

1

Put the corn flour in a medium bowl. Whisk in enough of the reserved pineapple juice to make a smooth paste. Whisk in the remaining pineapple juice, tomato sauce, vinegar and Splenda Granulated. Set aside.

2

Put the noodles in a medium heatproof bowl and pour over enough boiling water to cover. Set aside for 5 minutes. Drain noodles. Set aside.

3

Brush a large wok with ¼ teaspoon of the oil. Heat over high heat. Add half the pork and stir-fry for 2 minutes or until pork is almost cooked. Transfer to a plate. Repeat with another ¼ teaspoon of oil and the remaining pork. Transfer to the plate.

4

Heat the remaining oil in the wok over high heat. Add the capsicum, corn and zucchini and stir-fry for 2 – 3 minutes or until almost tender. Add the drained pineapple, noodles, pork and sauce to the wok. Cook, tossing, for 2 – 3 minutes or until heated through.

5

Divide noodles between serving bowls. Top with coriander leaves, if using.

Made with