Chinese Spiced Pork Stir Fry

A quick and tasty little dish that I modified from a Weight Watchers recipe.  I estimate my portions and changes bring it up to a 15 pro point meal.

Chinese Spiced Pork Stir Fry

Serves 2

500g tenderloin of pork

125grm dried egg noodles, cooked as per instructions on pack

purple spouting broccoli, a handful of the heads and storks cut 3cm

green beans, a handful cut into 2cm lengths

spring onions, 3 or 4 sliced fine
1/2 red onion, sliced thinly
1 pepper, thinly sliced

1 tbls soy sauce

Juice and zest of one lemon

1 tsp Chinese 5 spice

1/2 tsp cayenne or chilli
1 tsp ground coriander seeds

On a plate mix the lemon zest, Chinese spice, cayenne and coriander seeds, take the pork and roll it on the seasoning, then cut into 1cm thick rounds.

Using a large frying pan r wok spray with lo call spray and place the pork in to cook about 3-4 mins each side turning once so they become caramelised and golden.  Remove and place to one side.

Take the veg and add to the pan with a little more lo cal spray and rapidly fry, retaining a nice crunch, add the noodles, soy sauce and lemon juice and heat through.  Serve with the pork.

Recipe can serve 4 at 7 points each, but it seemed a little stingy, but having said that there was more pork than we needed in this.