Sweet and sour pork with noodles

Quick and easy, the whole family will love these slurpy noodles.

• 350g packet fresh Singapore noodles
• 2 tablespoons cornflour
• 500g diced pork
• 2 tablespoons peanut oil
• 1 red onion, halved, thinly sliced
• 1 medium red capsicum, thinly sliced
• 1 medium green capsicum, thinly sliced
• 2/3 cup sweet and sour sauce
• 440g can pineapples pieces in juice, drained

Energy 2062kJ	Fat saturated 2.00g
Fat Total 12.00g	Carbohydrate sugars 25.00g
Carbohydrate Total 57.00g	Dietary Fibre 3.00g
Protein 38.00g	Cholesterol 119.00mg
Sodium 482.19mg

All nutrition values are per serve.

1. Step 1

   Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until tender. Using a fork, separate noodles. Drain.

2. Step 2

   Meanwhile, place cornflour and pork in a bowl. Toss to coat.

3. Step 3

   Heat a wok over high heat. Add half the oil. Swirl to coat. Add half the pork. Stir-fry for 3 to 4 minutes or until golden. Transfer to a bowl. Repeat with remaining oil and pork. Reduce heat to medium-high. Stir-fry onion for 2 minutes or until softened. Return pork to wok. Add capsicum. Stir-fry for 2 minutes or until capsicum is tender. Add sauce, pineapple and noodles. Stir-fry for 1 to 2 minutes or until heated through. Serve.

Budget tip: Serve with jasmine rice instead of noodles and save around $1.54 in total.