Chilli ginger pork and noodles

Serves: 4

Prep time: 15min

Cooking time: 12min

Ingredients

400 g packet wholegrain wok-ready noodles

250 g lean pork medallion, trimmed of any fat, thinly sliced

2 tablespoons sunflower oil

300 g mushroom cups, thinly sliced

1 large carrot, coarsely grated

115 g punnet fresh baby corn, halved lengthways

4 green shallots, cut into 3 cm lengths

2 teaspoons finely grated fresh ginger

1 bunch choy sum, stems and leaves coarsely chopped

1 tablespoon hoisin sauce

3 teaspoons reduced salt soy sauce

2 teaspoons chilli paste

½ cup unsalted, roasted cashews

Method

Step 1

Place noodles in a heatproof bowl. Cover with boiling water. Stand 2-3 minutes, stirring to separate noodles. Drain.

Step 2

Toss pork in a bowl with 1 tablespoon oil. Heat a large, non-stick wok or frying pan over a high heat. Add half the pork. Stir-fry about 2 minutes, until browned. Remove. Repeat with remaining pork.

Step 3

Heat remaining oil in same wok. Add mushrooms. Stir-fry 3 minutes, until lightly browned and just tender. Add carrot, corn, shallots and ginger. Stir-fry 2 minutes.

Step 4

Return pork to wok with noodles and choy sum. Toss over heat about 2 minutes until choy sum is just wilted.

Step 5

Add combined sauces, chilli paste and 1 tablespoon water. Toss over heat until ingredients are coated in sauce and mixture is hot. Add cashews. Toss to combine.