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Tom’s Pork & Veg Stir-Fry

Tom Aikens


Serves: 2

Prep time: 10 mins

Cook time: 2 mins


200g shredded pork belly (optional - leave out or replace with leftover cooked meat of choice if you don't have pork belly)

1 green pepper, finely cut

1 carrot, finely cut

1 (banana) shallot, julienned neatly

4 (shitake) mushrooms, thinly sliced

3 sliced spring onions

1 medium sized nuggets of ginger, thinly sliced

1 red chilli, finely diced

1 tbsp of coriander leaves, chopped

8 mint leaves, finely sliced

½ tin of sweetcorn

Zest and juice of 1 lime

¼ sweet potato, cut into fine strips

Final assembly:

2 bundles of egg noodles (as many as you like cooked in simmering salted water for 1 minute, then drained)

The herbs

100ml veg oil

The cut veg

Sesame seeds

50ml soya sauce


Veg Portions / Serving: 2


Kitchen Ninja

Recipe from Only A Pavement Away 5 Minute Feasts cookbook by Tom Aikens and Only A Pavement Away charity.

Michelin-starred chef Tom Aikens shares a delicious stir-fry that takes minutes to make but will seriously impress! Originally printed in the Only A Pavement Away charity cookbook, this stir-fry is veg-packed and incredibly tasty! #StirFryFrenzy


Fry the sesame seeds in the veg oil, then start to add all the vegetables (they are going to be cooked quickly to retain the freshness and colour)

Cook the hard veg first, such as the carrots, sweet potato and green pepper for 45 seconds. Add the chopped chili, ginger, shallot, spring onion, shredded pork and cook for another minute. Season lightly, then add the lime juice, zest, soy sauce, the cooked noodles and then serve into the bowls.

Kids in the kitchen:

Older kids who are able to use knives can help you with the chopping, but younger ones will do better owning the sauce, garnishes and plating up! Take the pan off the hob and help them add the lime juice, zest, soy sauce and noodles, stir well, and let them help you plate up, tearing up the coriander and mint and sprinkling over the top.

Tom Aikens

Tom Aikens is one of the UK’s most acclaimed British chefs. He became the youngest British chef ever to be awarded 2 Michelin stars, has opened restaurants all over the world and written 3 books.

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