Speedy Pork & Veggie Noodle Stir-Fry

Whip up this hearty pork and noodle stir-fry in just 30 minutes. Perfect for a quick, fuss free dinner on busy weeknights.

Serves: 4 portions
Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients

• 3 tbsp sesame oil

• 350g lean pork mince

• 350g egg noodles

• Thumb-sized piece of ginger, peeled and finely chopped (or 1½ tbsp ginger purée)

• 3 garlic cloves, crushed (or 1 tbsp garlic purée)

• 320g mixed stir-fry vegetables (e.g. mangetout, baby sweetcorn, beansprouts, carrots, peppers)

• 4 tbsp low-salt soy sauce

• 2 tsp cornflour

• 4 tbsp sweet chilli sauce

Cooking Instructions

1. Heat the oil in a large wok or frying pan over high heat. Add the pork mince and break it up with a spoon. Fry for around 8 minutes, stirring occasionally, until golden and starting to crisp.

2. Meanwhile, boil a kettle and pour the hot water over the egg noodles in a large bowl. Let them soak for 5 to 10 minutes until softened, then drain and set aside.

3. Add the ginger, garlic and vegetables to the pan with the pork. Stir-fry for 2 to 3 minutes until just tender.

4. In a small bowl, mix 1 tablespoon of soy sauce with the cornflour to make a smooth paste. Add the remaining soy sauce, sweet chilli sauce and 2 tablespoons of water. Stir well.

5. Add the drained noodles and sauce mixture to the pan. Toss everything together and cook for another 1 to 2 minutes until the sauce coats the noodles. Add a splash of water if needed to loosen the mixture.

6. Serve hot immediately, garnished with extra chilli or coriander if desired.

Tips

• Swap for beef mince if preferred.

• Add extra veggies like broccoli, snap peas or mushrooms for more crunch and colour.

• For a vegetarian version, use plant-based mince and vegetable stock-based sauces.