The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sweet and Sour Chilli Pork Loin with Noodles
and pak choi
Ready in 20
High protein
New
Low sat fat
Serving size
Ingredients
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 tsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp tomato ketchup (Water, Tomato Puree, Coconut Palm Sugar, Spirit vinegar, Cornflour, Salt (Anti-caking Agent), Onion Powder, Cinnamon ground, Cayenne pepper ground)
- 2 free-range pork loins
- 1 unwaxed lime
- 2 carrot
- 2 pak choi
- 100g brown rice noodles (Brown Rice Flour, Water)
- 25g honey
- 2 tsp cornflour
Nutritional Information
Calories: 667
Protein: 41g
Carbs: 71g
Fat: 26g
Sweet and Sour Chilli Pork Loin with Noodles
and pak choi
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Cooking Instructions
- Season the pork with sea salt. Heat a large frying pan with 1 tsp oil on a medium-high heat and cook the pork for 4-5 mins on each side. When the pork is cooked through, remove from the pan to rest.
- Coarsely grate the carrot. Reheat the pork pan with 1 tsp oil on a medium-high heat. Add the carrot and ginger garlic paste with a good pinch of sea salt. Cook for 3-4 mins until the carrot has softened. Trim the pak choi and cut into bite-sized pieces, keeping the stalk and leaf separate. Add the pak choi stalk, ketchup, honey and chilli paste to the pan. Cook for 2 mins.
- Meanwhile; boil a kettle. Heat a medium saucepan filled with salted boiling water on high heat. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked, then drain.
- Dissolve the cornflour in a jug with 50ml cold water then add the half stock cube and 250ml boiling water. Add this mixture to the carrot pan along with the pak choi leaves. Simmer for 2-3 mins until the sauce has thickened then remove from the heat and squeeze in the juice of half the lime (or to taste), add any pork resting juices and season with sea salt to taste.
- Divide the cooked noodles into bowls. Slice the pork and place on top then spoon over the sweet and sour sauce. Serve remaining lime as wedges.
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