Pork Stir Fry with Cashew Nuts & Buttered Noodles

A tasty meal that only takes eight minutes to make!


  • pork stir fry with cashew nuts:
  • 1 pork steak (shredded into long thin strips)
  • pinch cayenne pepper
  • 1 tblsp oil
  • 1 medium onion (sliced)
  • 75 g mixed mushrooms (torn roughly)
  • 1 green pepper-sliced
  • 75 g broccoli (broken into spears)
  • approximately 12 cherry tomatoes (left whole)
  • 3 tblsp chilli jam
  • 75 g cashew nuts
  • buttered noodles:
  • 10oz/300g dried egg noodles
  • 1oz/25g butter
  • 1 tblsp chopped herbs


  1. Remove all excess fat and sinew from the pork steak and then cut the pork into medallions and cut each medallion into long thin strips.
  2. At this stage prepare all of the vegetables and have them sliced.
  3. Heat a large wok or sauté pan with the oil and add in the shredded pork.
  4. Sprinkle the pork with a little cayenne pepper and cook quickly for 2-3 minutes until the pork is browned.
  5. Add in the whole cherry vegetables and cook very quickly for a further 3-4 minutes until they have softened down. If you are nervous of the stir fry burning add in a couple of tablespoons of water
  6. Add in the chilli jam and mix well until fully coated.
  7. Meanwhile heat a separate pan and dry fry the cashew nuts until they are golden brown. Store in a separate container until required.
  8. Bring a large pan of water to the boil and add in the egg noodles. Allow them to cook for 2-3 minutes and then drain well in a large colander.
  9. Return them to the saucepan and add in the butter and the mixed herbs and mix well.
  10. Serve the pork stir-fry on top of the buttered noodles on a large platter and sprinkle the roasted cashew nuts on top.


Kevin's tip: To save time, cook noodles in advance and refresh them under cold water. If you have more time you could marinade the pork in some oil and cayenne pepper for a spicier flavour.


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