(Based on a recipe on the SW website)
Serves 2
¼ tsp Chinese 5 spice
1 large onion, thinly sliced (s) (sff)
1 red pepper, deseeded and cut into strips (s) (sff)
1 large carrot, peeled and cut into matchsticks (s) (sff)
1 level tbsp. “Carrs sauce flour” (3.5syns/2= 1.75syns per person)
1 tbsp. white wine vinegar
2 garlic cloves, finely chopped (sff)
2 x 2cm rings of fresh pineapple cut into bite-size pieces
3 tbsp. light soy sauce
4 tbsp. tomato puree (s) (sff)
100g sugar snaps peas, halved lengthways (s) (sff)
150g Amoy “straight to wok” rice noodles (ff)
150ml chicken stock
250g pork loin steak, all visible fat removed, cut into strips
S & P

Place a wok 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 the Chinese 5 spice, garlic, Carrs sauce flour, 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.
Add the noodles & mix through. Remove the wok from the heat and stir in the pineapple. Divide between 2 warmed bowls.
Credit: Pete’s Recipe Book