Egg noodles with minced pork and vegetables

OK, so I cook a lot of stir-fries with noodles, but they are quick and tasty and they are a great way of eating a lot of vegetables.

There isn’t much pork here, about 150g, just enough to add another flavour level to the dish.

I used thinly-sliced red pepper, beansprouts, pak choi, (with the stems and leaves kept separate), sliced leeks, chopped green chillies and garlic but you could use whatever you had around. Baby corn, carrots and mangetout would all be nice, as would broccoli florets.

Any kind of noodle works, but I used thin egg noodles because I like them.

For flavours I used light and dark soy sauces and Shaoxing rice wine. To finish I added some toasted sesame oil.

First, cook your noodles in boiling water.

While these are cooking, heat up a couple of tablespoons of oil in your wok, fry the pork, add the garlic and chillies and cook for another minute or so. Then add the pak choi stems, peppers and leeks and cook for a minute. Then add the two saot sauces and the rice wine with the beansprouts and keep on cooking, stirring to that everything is coated and beginning to soften.

Drain the noodles and ad to the wok, making sure everything gets mixed together. Add the pak choi leaves so that they wilt. Dress with sesame oil and serve.