• 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


  • 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.
  • At this stage prepare all of the vegetables and have them sliced.
  • Heat a large wok or sauté pan with the oil and add in the shredded pork.
  • Sprinkle the pork with a little cayenne pepper and cook quickly for 2-3 minutes until the pork is browned.
  • 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
  • Add in the chilli jam and mix well until fully coated.
  • Meanwhile heat a separate pan and dry fry the cashew nuts until they are golden brown. Store in a separate container until required.
  • 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.
  • Return them to the saucepan and add in the butter and the mixed herbs and mix well.
  • 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.