Sticky Chinese pork stir-fry

This speedy recipe will leave the cook happy and the family full.

• 600g pork loin medallions, thinly sliced
• 2 tablespoons brown sugar
• 1 1/2 tablespoons soy sauce
• 1/2 teaspoon Chinese five spice
• 2 teaspoons fish sauce
• 200g packet dried rice stick noodles
• 1 1/2 tablespoons vegetable oil
• 1 red onion, halved, cut into thin wedges
• 2cm piece fresh ginger, peeled, finely grated
• 2 garlic cloves, crushed
• 1 red capsicum, thinly sliced
• 1 carrot, halved, sliced diagonally
• 1 bunch baby pak choy, roughly chopped
• 250g snow peas, trimmed
• 1/4 cup Campbell's Real Stock Chicken
• 1/4 cup oyster sauce
• 1/4 cup dry roasted cashews
• 1 green onion, thinly sliced
• 1 long red chilli, sliced diagonally

Energy 2272kJ	Fat saturated 4.90g
Fat Total 21.70g	Carbohydrate sugars g
Carbohydrate Total 42.60g	Dietary Fibre 5.90g
Protein 43.00g	Cholesterol 70.00mg
Sodium 1629.00mg

All nutrition values are per serve.

1. Step 1

   Combine pork, sugar, soy sauce, five spice and fish sauce in a medium bowl. Toss to coat.

2. Step 2

   Cook rice stick noodles, following packet directions until tender. Drain well. Cover to keep warm.

3. Step 3

   Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Stir-fry pork, in 2 batches, for 1 to 2 minutes or until golden. Transfer to a bowl.

4. Step 4

   Heat remaining oil in wok over high heat. Stir-fry onion, ginger, garlic, capsicum and carrot for 5 minutes or until just tender. Add pork, pak choy, snow peas, stock and oyster sauce. Stir-fry for 2 to 3 minutes or until pork is cooked through and snow peas are tender. Top with cashews, onion and chilli. Serve with rice noodles.

Prepare in advance: Make step 1. Cover. Refrigerate for up to 2 days.