Pork Stir Fry Noodles {with Sticky Sauce}

Ingredients 

• 400 g Pork loin medallions, Cut into thin strips. This should be about 4 loins
• 250 g Medium dried egg noodles
• 2 tbsp Vegetable oil
• 3 Garlic cloves, Peeled and chopped
• 2 tbsp Fresh ginger, Chopped finely
• 150 g Mangetout
• 2 Red peppers, Deseeded and sliced
• 40 g Crushed peanuts, Optional

For the marinade:

• 2 tbsp Cornflour
• 1/2 tsp Bicarbonate of soda, That is HALF a teaspoon only!
• 2 tsp Soy sauce, Reduced sodium if you prefer
• 3 tbsp Water

For the sauce mix:

• 3 tbsp Oyster sauce
• 2 tbsp Soy sauce, Reduced sodium if you prefer
• 180 ml Water

Instructions 

• Mix the pork strips with the marinade ingredients. Mix well and set aside.
• Soak the noodles in boiling water until just al dente, then drain, rinse in cold water and set aside.
• Combine the ingredients for the sauce mix, then set aside.
• Put your oil in a wok over a hot heat. When the oil is very hot, add the garlic and ginger, stir for a minute or two and then add the marinaded pork.
• Cook the pork for 5-10 minutes until it’s crispy and golden all over. Don’t move it around too much as you want it to form a crispy, crunchy coating.
• Add the mangetout and peppers. Stir to mix.
• Pour in the sauce and coat everything well. Cook it for about 5 minutes until it all thickens.
• Add the noodles, coat everything well and warm through. Serve sprinkled with the peanuts.