20 minute pork & noodle stir fry
Serves 4
Ingredients
500g pork mince or chicken/beef/tofu
4 garlic cloves – roughly chopped
1.5 tbsp minced ginger
3 spring onions – sliced 1cm thick
Zest of 1 lime
Juice of 2 limes
2 tbsp fish sauce
1 tbsp soy sauce
½ cup sweet chilli sauce
½ cup peas
1 pack of bok choy
400g flat ribbon noodles
Garnish – toasted cashew nuts, coriander, mint
Instructions
Slice and dice the ginger, garlic, spring onions and garnishes.
Heat a pot of boiling water. Heat a large pan with oil to med/high heat. Add the pork mince to the pan to brown it, then throw in the ginger, garlic and spring onion, lime zest and lime juice.
Toss everything around for a few minutes.Add the noodles to the boiling water for a couple of minutes.Now the fish sauce, soy sauce, sweet chilli and peas to the mince and stir everything well for a couple of minutes.
When the noodles have 30 seconds to go throw in the bok choy.Drain the noodles and bok choy and drizzle some oil over them so they don’t stick.
Scatter them onto a large platter and top with the mince, sprinkle of the herbs and cashew nuts (also some chilli flakes if you want a little kick up the botty)
