Name: Pork noodle stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 3 tbsp sesame oil; 350g lean pork mince; 350g egg noodles; thumb-sized piece ginger peeled and chopped, or 1½ tbsp ginger purée; 3 garlic cloves crushed, or 1 tbsp garlic purée; 320g stir-fry veg (we used 2 x 160g bags of mangetout, baby sweetcorn, beansprouts, carrots and peppers); 4 tbsp low-salt soy sauce; 2 tsp cornflour; 4 tbsp sweet chilli sauce

Ingredients

4 serv.

3 tbsp sesame oil
350g lean pork mince
350g egg noodles
thumb-sized piece ginger peeled and chopped, or 1½ tbsp ginger purée
3 garlic cloves crushed, or 1 tbsp garlic purée
320g stir-fry veg (we used 2 x 160g bags of mangetout, baby sweetcorn, beansprouts, carrots and peppers)
4 tbsp low-salt soy sauce
2 tsp cornflour
4 tbsp sweet chilli sauce

Instructions

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1 Heat the oil in a wok or frying pan. Add the mince, break it up with a spoon and fry over a high heat for about 8 mins until browning. While the meat cooks, boil a kettle, then pour the hot water over the noodles. Set aside for 5-10 mins to soften.
2 Add the ginger, garlic and veg to the pan and stir-fry for 2-3 mins. Mix 1 tbsp soy sauce with the cornflour to make a paste. Add the remaining soy sauce, the chilli sauce and 2 tbsp water. Drain the noodles and add to the pan with the sauce. Cook until the sauce coats the noodles, adding a splash of water if needed, then serve.
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