Oriental noodles with pork

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10 min


6 servings

* PLUS Cooking time: 7 minutes


  • 1 pork tenderloin , about 375 g
  • 1 yellow or red bell pepper
  • 250 g snow peas , about 2 1/2 cups
  • 3/4 cup bottled Japanese salad dressing
  • 1 tbsp hot chili-garlic sauce
  • 1 tsp grated fresh ginger , or 1 1/2 tsp bottled minced ginger
  • 1/2 tsp dried basil
  • 400 g pkg fresh Cantonese chow mein-style noodles
  • 1 tbsp vegetable oil
  • 1/2 284-g bag baby spinach , about 7 cups


  • Bring a medium-size saucepan of water to a boil. Meanwhile, slice pork into thin strips. They should measure about 1-3/4 cups (425 mL). Core and seed pepper, then slice into thin strips. Trim ends from snow peas, if you like, then cut in half lengthwise. In a bowl, stir dressing with chili-garlic sauce, ginger and basil.
  • Place noodles in a large saucepan. Pour boiling water into pan to cover noodles. Let stand 1 minute, then drain well. Heat oil in a large, wide frying pan, preferably non-stick, set over medium-high heat. When hot, add pork. Stir-fry until golden, from 3 to 4 minutes. Add pepper and snow peas, then stir in dressing mixture. Reduce heat to medium. Stir often, about 2 minutes. Then gently stir in spinach just until wilted, about 2 minutes. Turn off heat. Add warm noodles to pan and stir until evenly coated with sauce. Serve immediately.

Nutrition (per serving)

  • Calories
  • 562,
  • Protein
  • 21.7 g,
  • Carbohydrates
  • 46.2 g,
  • Fat
  • 33.1 g,
  • Fibre
  • 4.5 g,
  • Sodium
  • 692 mg.

We’ve tossed sizzling stir-fried pork, peppers and peas with Cantonese noodles and bottled Asian dressing. It’s fast, easy and appealing with lively hits of ginger, chilies and basil. Look for pale yellow chow mein noodles in the refrigerated section of your supermarket. But if you can’t find fresh noodles, substitute fettuccine. Just follow cooking directions on the package of pasta.