Ingredients
- 2 teaspoons cornflour
- 440 g can pineapple pieces in natural juices, drained, juice reserved
- 60 ml salt-reduced tomato sauce
- 2 tablespoons white vinegar
- 350 g fresh Singapore noodles
- 1 teaspoon olive oil
- 500 g lean pork fillet, trimmed of fat, cut into 1 cm thick slices
- 1 large red capsicum, cut into 2½ cm pieces
- 115 g pkt baby corn, halved lengthways
- 3 zucchini, cut into 2½ cm chunks Fresh coriander leaves, to serve (optional)
- 2 tablespoons SPLENDA® Granulated
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