Sweet and Sour Pork Noodles
Ingredients
4 spring onions (approximately 40g)
100g carrot
100g lean pork fillet
50g tinned pineapple, in natural juice, juice reserved
10ml (2tsp) rapeseed or olive oil
5ml (1tsp) cornflour
15ml (1tbsp) brown sugar
15ml (1tbsp) tomato puree
Utensils
- Wok or frying pan
Allergens
Wheat and Eggs
Method
- Wash and shred the spring onion and carrot into fine strips.
- Chop the pork into bite size chunks. Dice pineapple into chunks.
- Heat the oil in a wok or frying pan and add spring onion, pepper and pork and sauté for about 5-10 minutes.
- Use 90ml (6tbsp) of the reserved pineapple juice to mix with the cornflour. Add the sugar and tomato puree.
- Add to the pan, with the pineapple pieces and stir well to mix through the ingredients. Allow the sauce to thicken over a low heat.
- Serve with freshly cooked egg noodles.
Tip
This baby pork recipe makes 2 portions, and is not suitable for freezing.
Use any remaining tinned pineapple for a breakfast or dessert.
As your child’s tastes develop you could also include vegetables such as bean sprouts, bamboo shoots and mange tout.
Good to know
This baby stir fry recipe is a good to introduce your child to slightly crunchier (rather than boiled) cooked vegetables. Stir frying is the ultimate ‘fast food’ and a fantastic way to preserve vitamins and minerals. Make sure the oil is hot before adding any of the ingredients.
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