For the plum sauce (makes enough for 2 meals)
- 600g/1lb 5oz red plums, halved, stoned and quartered
- ¼-½ tsp ground cinnamon
- 75g/3oz golden caster sugar
- 3-6 tbsp orange juice
- 1 portion Spiced Plums thawed at room temperature for 3-4 hours or overnight in the fridge
- 1-2 tbsp red wine vinegar
- 2 pork loin steaks, trimmed and cut into thin slices
- 1 tbsp sesame oil
- 1 x 385g packet fresh egg noodles
- 1 x 270g Oriental vegetable stir-fry mix
- Soy sauce, to serve (optional)
For the plum sauce, put the plums in a large heavybased saucepan with all the other ingredients (the amount of orange juice you use will depend on the ripeness of the plums – the riper they are the less you need) and mix well.
Cook over a gentle heat for 8-10 minutes, stirring often. It is important to keep the heat very low or the cinnamon will burn and taste bitter. Cook for a further 5 minutes if necessary. The exact cooking time will depend on the ripeness of the plums – you want the mix to be tender but not mushy.
Remove the pan from the heat and leave to cool. When cold, divide between 2 freezer-proof containers, cover, label and freeze for up to 1 month.
For the stir fry, stir together the spiced plums and vinegar and then add the strips of pork.
Heat the sesame oil in a large wok and add the pork and plum sauce – be careful as it will sizzle a bit.
Stir-fry for 5-7 minutes or until the liquid from the plums has almost evaporated.
Add the remaining ingredients and stir-fry for a further 3-5 minutes or until the vegetables have wilted and the pork is cooked through. Serve at once with soy sauce, if liked.