500g pork loin steak, all visible fat removed, cut into strips
Low calorie cooking spray
Salt and freshly ground black pepper
1 large onion, thinly sliced
1 red pepper, deseeded and cut into strips
2 large carrots, peeled and cut into matchsticks
200g sugar snap peas, halved length-ways
¼ tsp Chinese 5 spice
2 garlic cloves, finely chopped
1 level tbsp cornflour
4 tbsp tomato puree
1 tbsp white wine vinegar
4 tbsp light soy sauce
150ml chicken stock
400g dried egg noodles
400g fresh pineapple flesh, cut into bite-size pieces
Place a wok or large frying pan over a high heat. Spray the pork with low calorie cooking spray and season well. When the pan is hot, add the pork and stir-fry for 5-6 minutes or until cooked through. Transfer to a plate, cover and set aside.
Spray the pan with low calorie cooking spray and keep over a high heat. Add the onion,pepper,carrots and sugar snap peas and stir-fry for 5-6 minutes. Return the pork to the pan and cook for a further 3-4 minutes until piping hot.
Meanwhile in a bowl mix 2 tbsp water with the Chinese 5 spice, garlic, cornflour, tomato puree, white wine vinegar, soy sauce and stock. Add the mixture to the pan, stir and reduce the heat to low. Cook for 3-4 minutes until thickened.
Cook the noodles according to the packet instructions. Remove the wok or frying pan from the heat and stir in the pineapple. Drain the noodles and dived between 4 warmed bowls. Spoon over the pork mixture and serve.