Oriental pork with noodles

With stir-fried aromatic veggies

Stir-fries are great fun to make. Just get all the ingredients together and lay them out, then all you need is a really hot wok. Get stuck in!

Ingredients

• 1 handful Szechuan peppercorns, crushed

• 2 x 350 g higher-welfare pork fillets, thinly sliced

• 2 teaspoons sesame oil• 2 tablespoons sunflower oil• 2 tablespoons freshly grated

ginger• 1-3 fresh red chillies, deseeded

and chopped, to taste• 125 g oyster mushrooms, wiped

and torn• 125 g shiitake mushrooms,

wiped and halved• 1 red pepper, deseeded and

chopped

• 1 bunch spring onions, trimmed and sliced

• 200 g pak choi, chopped• 2 cloves garlic, peeled and

finely chopped• 300 g bean sprouts• 300 g medium egg noodles,

cooked• 2 teaspoons fish sauce• 6 tablespoons oyster sauce• 1 small bunch fresh coriander,

leaves chopped• 75 ml organic chicken stock• low-salt dark soy sauce

Method

Rub the crushed peppercorns into the pork slices.

Heat your wok and a frying pan to make them as hot as you can.

Pour the sesame and sunflower oils into the hot wok and fry the ginger, chilli and mushrooms for a minute

until slightly coloured.

Throw in the pepper, spring onions, pak choi, garlic and bean sprouts

and stir-fry until wilted.

Add the noodles, fish and oyster sauces, the coriander leaves and the

stock. Stir-fry for 2 to 3 minutes until the noodles are steaming hot.

Taste and season with soy sauce. 

Meanwhile, drizzle a little sunflower oil into the hot frying pan and fry the

pork for 2 minutes on each side or until cooked through and golden.

Serve with the stir-fried noodles.

You've finished! Enjoy your food!