Pork With Egg Noodles

    30 minutes

    The flavours of France and Asia combine in this intriguing stir-fry of pork and vegetables, with crème fraîche and pungent wholegrain mustard providing a velvety sauce that soaks into the noodles.

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    Serves: 4 

    • aalt and black pepper
    • 500g pork fillet, trimmed of any fat or tissue
    • 8 spring onions
    • 300g celery
    • 300g small mushrooms
    • 1 tablespoon olive oil
    • 250g dried egg noodles
    • 2 tablespoons wholegrain mustard
    • 200g crème fraîche

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to low to keep the pork warm later. Put a large pan of lightly salted water on to boil.
    2. Cut the pork into thin strips; season with pepper. Trim and slice the spring onions and celery; clean and slice the mushrooms.
    3. Heat half the oil in a wok or frying pan over high heat and stir-fry the pork for 4–5 minutes. Remove the meat and keep warm.
    4. Add the remaining oil to the wok or pan along with the celery and half the spring onions and stir-fry for 5 minutes. Add the mushrooms and cook until soft.
    5. Add the noodles to the boiling water, cook for 3 minutes (or as instructed on the packet), then drain well; keep warm.
    6. Stir the mustard and crème fraîche into the vegetables and bring the mixture to the boil. Add the pork, heat through, then season to taste with salt and pepper.
    7. Serve the pork spooned over the noodles; sprinkle with the remaining spring onions.

    Crème fraîche

    If you can't find crème fraîche use light sour cream or a mixture of cream and sour cream, or cream and yoghurt.


    Beef fillet or skinless chicken can be used instead of the pork.


    good source of vitamins B group and folate, and selenium and zinc.

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