Pork noodle stir-fry

• sesame oil↗3 tbsp tbsp
• lean pork mince↗350g g
• egg noodles↗350g g
• ginger↗thumb-sized piece

  peeled and chopped, or 1½ tbsp ginger purée

• garlic cloves↗3

  crushed, or 1 tbsp garlic purée

• stir-fry veg320g g

  (we used 2 x 160g bags of mangetout, baby sweetcorn, beansprouts, carrots and peppers)

• low-salt soy sauce↗4 tbsp tbsp
• cornflour↗2 tsp tsp
• sweet chilli sauce↗4 tbsp tbsp

Step-by-step instructions

1. 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. 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.