A quick and tasty stir fry.
Ingredients
Serves: 4
- 400g pork strips
- 200g egg noodles
- 2 garlic cloves, sliced
- 4 table spoons of soya sauce
- Knob of ginger (thumb nail size), grated
- Red chili - the hotter you want it, the more you add
- Drizzle of rapeseed oil
- 1 red & yellow pepper, sliced
- 1 red onion, sliced thinly
- 1 carrot, peeled and sliced thinly
- Handful of spinach
- 2 spring onions
- 100g broccoli florets
- Fresh thyme
- 1 lemon, zested
- Pinch salt & pepper
Method
- Boil a pot of water and add the egg noodles. Turn off the heat and allow egg noodles to sit in water for five minutes.
- Drain off the water and keep noodles in the pot with lid on as you start the stir fry.
- Heat a wok for about five minutes. Add the oil quickly followed by the ginger, garlic and chili. Toss for two minutes then add the pork and fry until coloured on all sides, season with salt and pepper.
- Add the carrots. Stir fry for about one minute then add the broccoli, quickly followed by the onions.
- Add fresh thyme and the peppers and stir fry for two minutes then add the spinach allowing about one minute before adding the spinach, spring onion.
- Add fresh lemon zest and soya sauce. Lastly add the cooked egg noodles and toss all together.
