Pork Mince and Noodle Stir-Fry

Ingredients

• 250g medium egg noodles
• 2 tbsp vegetable oil
• 500g pork mince
• 3 cloves garlic, crushed
• 2 tbsp finely grated fresh ginger
• 1 red pepper, thinly sliced
• 150g sugar snap peas, halved
• 2 carrots, cut into thin matchsticks
• 3 tbsp honey
• 2 tbsp rice vinegar
• 1 tsp chilli flakes
• 100ml chicken stock
• 4 spring onions, sliced

Method

1. Cook the noodles according to the packet instructions, drain and rinse.

2. Heat 1 tbsp of oil in a wok or large frying pan over a high heat. Fry the pork mince for 5 to 6 minutes, breaking it up, until golden and crisp at the edges.

3. Add the garlic and ginger for 30 seconds. Push the mince to one side and add the remaining oil, pepper, sugar snaps and carrots. Stir-fry for 3 minutes.

4. Stir in the honey, rice vinegar, chilli flakes and stock and bubble for 2 minutes.

5. Add the noodles and toss for 1 to 2 minutes until coated. Serve scattered with the spring onions.