Ingredients:
• Salt and black pepper
• 1 lb (500g) pork fillet
• 8 scallions
• 2/3 lb (300 g) celery
• 2/3 lb (300 g) small button mushrooms
• 1 tbsp (15 ml) olive oil
• 1/2 lb (230g) egg noodles
• 3 tbsp (45 ml) wholegrain mustard
• 3/4 cup (175 ml) whipping cream

Method:
1. Preheat oven to low setting to keep pork warm later. Put large pot of lightly salted water on to boil for noodles.

2. Cut pork into thin strips; season with pepper. Trim, rinse, and slice onions and celery; clean and slice mushrooms.

3. Heat half the olive oil in wok or frying pan over high heat and stir-fry pork 4–5 minutes, until lightly coloured. Remove and keep warm.

4. Add remaining oil to wok or pan with celery and half the scallions and stir-fry for 5 minutes. Add mushrooms and cook until soft.

5. Add noodles to boiling water, cook for 3 minutes, then drain well.

6. Stir mustard and whipping cream into vegetables and bring mixture to boil. Add pork, heat through, then season to taste.

7. Serve pork stir-fry spooned over noodles, sprinkled with remaining scallions.

Serves 4

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