Place the pork strips in a bowl, sprinkle over the soy sauce and pepper and stir to coat the meat. Sprinkle over the cornflour and stir again. Cover and set aside.
To make the sauce, mix together the cornflour, sugar, vinegar, rice wine or sherry, ketchup, soy sauce and reserved pineapple juice in a small bowl. Set aside.
Cook the egg noodles in a saucepan of boiling water for 3 minutes, or cook or soak them according to the packet instructions. Drain well and set aside.
Heat a wok or heavy-based frying pan until really hot, then add 1 tablespoon of the sunflower oil and swirl to coat the wok. Add the pork and leave for 1 minute to brown, then stir-fry over high heat for 3–4 minutes. Remove the pork with a slotted spoon and set aside.
Heat the remaining oil in the wok, then add the corn and stir-fry for 1 minute. Add the carrot, garlic and ginger and stir-fry for another minute. Sprinkle over 5 tablespoons water and let the vegetables steam for 2–3 minutes.
Pour in the sauce mixture, stir well and bring to the boil. Put the meat back in the wok and add the noodles, pineapple and bean sprouts. Heat through, stirring and tossing. Add the spring onions and sesame oil and serve.
Very happy with this recipe! All four kids and my partner loved it! I did swap bean sprouts for snow peas due to not being available, but all in all, great! Deffinately will be making again. The sweet and sour sauce was nice and not at all over powering. - 23 Feb 2013