A fantastic dish that can be cooked and on the table in under 10 minutes.
Ingredients
- 2 tblsp sunflower oil
- 450 g pork stir-fry strips
- 5 cm piece root ginger (peeled and shredded)
- 2 red peppers (cut in thin strips)
- 1 bunch scallions (trimmed and shredded)
- 1 red chilli (seeded and thinly sliced)
- 4 tblsp dark soy sauce
- 2 tsp oriental chilli oil (optional)
- 1 tsp clear honey
- 2 tsp white wine vinegar
- 2 packets straight to the wok medium noodles (300g each)
- handful fresh basil leaves
Method
- Heat a wok until smoking hot. Add the oil and swirl up the sides, then tip in the pork strips and stir-fry for 3-4 minutes until well sealed and lightly browned. Tip in the ginger with the peppers, scallions and chilli and stir-fry for another 30 seconds.
- Mix the soy sauce, chilli oil, if using, honey and vinegar in a bowl and then pour into the wok and tip in the noodles. Toss together until well combined and cook for another 1-2 minutes until the noodles have all separated and are piping hot. Stir in the basil leaves, then divide among warmed bowls to serve.
