This stir fry is absolutely full of flavour and is perfect for those who love to buy takeaway Asian food - you won't believe how quick this homemade version is to make.
- 227g tinned pineapple chunks, drained, juice reserved
- 1 tbsp. tomato sauce
- 1 tbsp. corn flour
- 1 tbsp. sunflower oil
- 2 ½ tbsp. rice wine vinegar
- 1 tsp. soy sauce
- 1 tsp. brown sugar
- 1 red pepper
- 3 spring onions
- 200g pork strips
- 300g egg noodles
Cut the pepper in half and then remove the pith and the seeds. Thinly slice the pepper and then shred the spring onions.
Mix the pineapple juice with the corn flour until smooth. Stir in the tomato sauce, soy sauce vinegar and sugar. Set this mixture to one side.
Heat the oil in a wok and then add the pork strips. Cook them for one minute, then remove the strips from the pan and set them to one side.
Stir fry the pepper for 2 minutes and then add the pineapple chunks and half of the spring onions. Stir in the sauce and cook for a minute or so, adding a bit of water if it’s very thick, then add the pork back in and cook for 2 minutes or so.
When you add the pork in, put the egg noodles into the pan.
Serve by scattering the remaining spring onions over the dish.