3 tbsp maple syrup
zest and juice 2 oranges
1 tbsp gluten free soy sauce
450g pork fillets, thinly sliced
200g medium rice noodles
140g radishes, thinly sliced
1 large carrot, cut into ribbons
small bunch coriander, roughly chopped
2 tbsp sunflower oil
Whisk the syrup, gluten free soy sauce and orange zest and juice together in a large bowl and season.
Add the pork and mix well to coat in the marinade. Cover and chill for 10 mins.
Cook the rice noodles according to the packet instructions.
Mix together the radishes, carrot and coriander in a serving bowl.
Heat the oil in a large non-stick frying pan. Remove the pork from the marinade and add to the pan.
Stir-fry for 3-5 mins, until golden and cooked through. Add the marinade to the pan and allow to bubble for 1 min.
Drain the noodles and divide them between serving plates.
Spoon the pork and all the pan juices over the vegetables and gently mix.
Serve the noodles with the pork and vegetables.
Recipe adapted from: Good Food