It has been a while since I shared a Slimming World recipe so I thought I would have a go at this tasty oriental dish. Full of the flavours of a takeaway without the guilt! And if you would like to check out more recipes then you can head over to our Slimming World page for some inspiration.
30g fresh root ginger, peeled and chopped.
5 large garlic cloves
4 tbsp dark soy sauce
1 tsp Chinese 5-spice powder
Low-calorie cooking spray
400g lean pork loin, all visible fat removed. Slice thinly.
2 tbsp tomato puree
1 chicken stock cube
2 tsp paprika
1/2 tbsp rice vinegar
250g dried egg noodles
600g mixed stir-fry vegetables
1 put ginger and garlic in a food processor and blend until smooth. put one-third of the paste in a large bowl. Add the 5-spice and 2 tbsp of soy sauce and mix well.
Add pork, stir to cover well and marinate for 10 minutes.
2 While the pork is marinating spray a non-stick pan with low-calorie cooking spray and place over medium heat.
Add remaining ginger and garlic paste and fry for 30 seconds. Add stock cube, paprika, tomato puree and 300 ml of boiling water and simmer for 10 minutes. Add vinegar and remaining soy sauce and bring to a boil.
3 Cook the noodles and drain well.
4 Spray a non-stick wok/large frying pan with low-calorie cooking spray and place over high heat.
Add pork, fry for 4-5 minutes or until cooked throughout. Transfer to a plate when done.
5 Spray the wok again with the low-calorie spray, add vegetables and a splash of water and stir-fry for 3-4 minutes.
6 return pork back to the pan, add noodles, sauce and a splash of water and simmer.
Finally, dish up and enjoy!