Pork katsu stir-fry

Katsu curry sauce adds a tangy Japanese twist to this stir-fry. Pork loin steaks are a lean source of protein but could be swapped for thinly sliced chicken breast fillets if you prefer

Ingredients

Instructions

1. Heat half the oil in a wok or large frying pan over a high heat. Season the pork and stir-fry for
   2 minutes until cooked and golden. Transfer to a bowl.
2. Add the remaining oil to the pan and stir-fry the pepper and carrot for
   2 minutes. Add the mangetout and most of the spring onions with a splash of water and stir-fry for
   1-2 minutes.
3. Return the pork to the pan with the noodles and Katsu curry sauce and toss for a final
   2 minutes, stirring until everything is coated in the sauce and is piping hot. Serve scattered with the remaining spring onions.

Nutrition