These lovely noodles were really simple to do. I ended up using buckwheat noodles, which worked ok, but not as well as egg noodles I suspect. Tasty too!
Gingered Pork Noodles (adapted from WeightWatchers Complete Kitchen)
(10 WW ProPoints per serving)
50g dried egg noodles
100g lean pork fillet, trimmed of all visible fat)
1 small onion sliced
1/2 yellow pepper, sliced
juice of a small orange
2 tbsp thai sweet chilli sauce
1 cm root ginger, grated
1 tbsp soy sauce
2 tbsp fresh basil, shredded
Bring a saucepan of water to the boil, add the noodles and return to the boil. Cook according to the packet instructions and then drain.
Meanwhile, heat a non stick frying pan and spray with cooking spray. Add the pork and cook for 2-3 mins over a high heat. Add the onion and pepper and cook for a couple more minutes until starting to brown.
Mix together the orange juice, chilli sauce, ginger and soy sauce. Add this mixture, plus the drained noodles, to the frying pan and cook for 1 min, stirring to coat and mix thoroughly.
Add the basil, mix in quickly and serve immediately.