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Sweet and Sour Pork

Sweet and Sour Pork

with Noodles

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

96 kcal

Protein

:

3g protein

Total

:

20 minutes

Difficulty

:

Medium

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 unit(s)

Bell Pepper

grams

Sweet & Sour Sauce

15 grams

Cornflour

280 grams

Diced Pork

2 unit(s)

Egg Noodle Nest

1 tin(s)

Pineapple Rings

15 milliliter(s)

Rice Vinegar

grams

British Pork Mince

grams

Sweet & Sour Garnish

150 grams

Mangetout

Not included in your delivery

70 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)403 kJ

Energy (kcal)96 kcal

Fat0.2 g

Carbohydrate19.9 g

of which sugars11 g

Dietary Fibre3.8 g

Protein3 g

Salt0.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Bring a large saucepan of water to the boil for the noodles.
Halve the red pepper, discard the core and seeds and slice thinly.
Drain the pineapple, reserving the juice. Chop the pineapple into small chunks.

2

Heat a splash of oil in a large frying pan or wok over medium high heat.
Add the diced pork and sprinkle over the cornflour. Season with salt and pepper.
Stir-fry until golden, 3-4 mins.
Add the red pepper and stir-fry until softened, 2-3 mins. Tip: Add a splash more oil if the pan is dry.

3

Add the mange-tout and pineapple chunks, stir to combine.
Stir in the sweet and sour paste, garnish, rice vinegar, 2 tbsp pineapple juice per person and the water (amount specified in the ingredient list).
Simmer until thickened and glossy and the pork is cooked through, 3-4 mins. Tip: The chicken is cooked when no longer pink in the middle.

4

Meanwhile, add the egg noodles to the saucepan of boiling water and cook for 4 mins.
Drain in a sieve.

5

Add the cooked noodles to the sweet and sour pork and toss to combine.

6

Taste for seasoning then serve in bowls. Enjoy!

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