Sweet and Sour Pork Noodles

Sweet and Sour Pork Noodles

  • Makes4 servings
  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min
  • Made withSplenda Granulated Sweetener


    • 2 teaspoons cornflour
    • 440 g can pineapple pieces in natural juices, drained, juice reserved
    • 60 ml salt-reduced tomato sauce
    • 2 tablespoons white vinegar
    • 350 g fresh Singapore noodles
    • 1 teaspoon olive oil
    • 500 g lean pork fillet, trimmed of fat, cut into 1 cm thick slices
    • 1 large red capsicum, cut into 2½ cm pieces
    • 115 g pkt baby corn, halved lengthways
    • 3 zucchini, cut into 2½ cm chunks Fresh coriander leaves, to serve (optional)
    • 2 tablespoons SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Total Fat6.40 g8.21%
    • of which saturates1.40 g0.51%
    • Total Carbohydrate48.70 g17.71%
    • Fibre5.50 g19.64%
    • Protein36.60 g73.2%
    • Salt0.70 g0.25%



    Put the corn flour in a medium bowl. Whisk in enough of the reserved pineapple juice to make a smooth paste. Whisk in the remaining pineapple juice, tomato sauce, vinegar and Splenda Granulated. Set aside.


    Put the noodles in a medium heatproof bowl and pour over enough boiling water to cover. Set aside for 5 minutes. Drain noodles. Set aside.


    Brush a large wok with ¼ teaspoon of the oil. Heat over high heat. Add half the pork and stir-fry for 2 minutes or until pork is almost cooked. Transfer to a plate. Repeat with another ¼ teaspoon of oil and the remaining pork. Transfer to the plate.


    Heat the remaining oil in the wok over high heat. Add the capsicum, corn and zucchini and stir-fry for 2 – 3 minutes or until almost tender. Add the drained pineapple, noodles, pork and sauce to the wok. Cook, tossing, for 2 – 3 minutes or until heated through.


    Divide noodles between serving bowls. Top with coriander leaves, if using.

    Made with

    Splenda Granulated Sweetener

    Recipes You May Also Like