Sweet and Sour Pork Noodles

4 servings, ready in 30 minutes

Enjoy this quick & easy Sweet and Sour Pork Noodles recipe from the SPLENDA® Brand. This simple, make ahead recipe is made in just a few steps! Try it now with SPLENDA® Low Calorie Sweetener, Granulated!

Preparation time: 15 minutes
Cooking time: 15 minutes

Method

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.

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.

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.

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.

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

 

Ingredients

  • 2 tsp cornflour
  • 440g can pineapple pieces in natural juices, drained, juice reserved
  • 60 ml (1/4 cup) salt-reduced tomato sauce
  • 2 tbsp white vinegar
  • 2 tbsp SPLENDA® Low Calorie Sweetener, Granulated
  • 350g fresh Singapore noodles
  • 1 tsp olive oil
  • 500g lean pork fillet, trimmed of fat, cut into 1 cm thick slices
  • 1 large red capsicum, cut into 2½ cm pieces
  • 115g pkt baby corn, halved lengthways
  • 3 zucchini, cut into 2½ cm chunks Fresh coriander leaves, to serve (optional)

Nutrition information

per serving
Fat 6.40g
of which saturates 1.40g
Carbohydrate 48.7g
Fibre 5.50g
Protein 36.60g
Sodium 271.50mg

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