This filling pork noodle stir-fry is a quick and easy midweek meal. It takes just 30 minutes to make, so is great for busy evenings. Use whatever veg you prefer – we suggest sliced savoy cabbage, peppers and mushrooms, but bean sprouts, sweetcorn, mangetout, carrots also work well.
- 3 tbsp sesame oil
- 400g organic pork mince
- 400g egg noodles
- thumb-sized ginger, peeled and chopped
- 3 garlic cloves crushed
- approx 350g stir-fry veg
- 4 tbsp low-salt soy sauce
- 2 tsp cornflour
- 4 tbsp sweet chilli sauce
- A sprinkle of sesame seeds and a lime to serve
Heat the oil in a 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.
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 – with sesame seeds if using, and a squeeze of lime.