Spicy pork, vegetable and rice noddle stirfry
Serves 4
Ingredients
- 1 large pork fillet about 500g cut into thin strips
- 1 red pepper chopped into large dice
- 50 mange tout
- 100g baby sweet corn sliced into strips
- ½ courgette sliced
- 2 cloves of garlic chopped
- 1 thumb piece of ginger finely chopped
- 1 lime juiced
- 300g rice noodles cooked according to the packet
- 5 tbs of soy sauce
- 5tbs of sweet chilli sauce
- 2tbs sunflower oil
- 10 basil leaves sliced
- 1 tbs chopped coriander
- Salt and pepper
Method
Cook rice noodles according to packet instructions and set aside (different brands require varied cooking times)
Place a large frying pan on a medium on a medium high heat for 2 mins to preheat. Add 1 tsp of oil to the pan and let it get hot for a couple of minutes and then add the sliced pork along with a pinch of salt and pepper and fry for two minutes until sealed and golden on both sides and then remove from the pan and set aside onto a plate.
Now add all of your chopped vegetables to the same frying pan along with a tbs of oil and fry on a high heat for 3-4 mins ensuring that you constantly toss the vegetable to prevent them from burning. At this stage add the pork back into the pan with your vegetables followed by the soy sauce, sweet chilli and the lime juice and cook on a high heat for a further 2 mins. Then add your cooked noodles to the pan along with the herbs and toss everything together to warm noodles through and then serve.
