Dark-pigmented fruits, such as South African plums, peaches and nectarines, are natural skin-boosters as they’re packed with skin-loving vitamins and radiance-enhancing carotene.
South African fruit is counter-seasonal, so is available when European produce isn’t, which means we’re lucky enough to enjoy beautiful sunshine fruit all year round. The plums give a juicy fresh flavour to this satisfying, healthy supper.
Preparation: 15 minutes
Cooking: 10 minutes
6 South African plums
2 dried fine egg noodles nests
Juice of 1 small orange
1 tsp cornflour
2 tbsp sweet chilli sauce
2 tbsp hoisin sauce
2 tbsp vegetable oil
300g lean pork loin steaks, cut into strips
1 bunch spring onions, trimmed and sliced
1 large carrot, cut into matchstick strips
1 yellow pepper, deseeded and cut into matchstick strips
1 large garlic clove, crushed
2 tsp finely grated fresh root ginger
Salt and freshly ground black pepper
1. Halve, pit and slice the plums. Set aside. Put the noodles into a heatproof bowl, then cover with boiling water and leave to stand for 10 minutes. Mix together the orange juice, cornflour, sweet chilli sauce and hoisin sauce.
2. Heat the vegetable oil in a wok or large frying pan. Add the pork strips and stir fry over a high heat for three to four minutes, until browned. Add the spring onions, carrot and pepper along with the garlic and ginger. Stir fry for three to four more minutes.
3. Add the plums and stir fry for two more minutes. Drain the noodles and add them to the wok or frying pan. Give the orange juice mixture a good stir, then add it to the pan, stirring and tossing together for a few seconds until slightly thickened. Season to taste.
4. Share between four warmed bowls or plates and serve at once.