Ingredients

• 3 tbsp sesame oil
• 400g pork mince
• 350g egg noodles
• Approx 6cm piece of ginger (or 1.5 tbsp ginger paste)
• 3 garlic cloves (or 1 tbsp crushed garlic)
• 300g of your favourite vegetables, chopped (carrots, zucchini, broccoli, snow peas, baby corn, red capsicum etc)
• 4 tbsp low salt soy sweet
• 2 tsp cornflour
• 4 tbsp sweet chili sauce

Method

1. Place a wok or large frying pan on high heat and heat the oil. Add the mince, breaking it up with a spoon, and fry for until browning.
2. While the meat cooks, pour boiling water over the noodles and set aside for 5-10 minutes to soften.
3. To the pan, add the ginger, garlic and vegetables to the pan and fry, stirring, for about 3 minutes.
4. In a small bowl, mix together 1 tbsp of soy sauce with the cornflour and make a paste.
5. Add the paste, plus the remaining soy sauce, chili sauce and 2tbsp of water to the pan and stir through.
6. Drain the noodles and to the pan with the sauce.
7. Cook until the sauce covers the noodles, adding a little bit of water if needed.
8. Serve immediately.