Dinner recipe
A quick pork mince noodle stir-fry with green beans, carrots, ginger, soy, honey, spring onions, and lime.
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Ingredients
wok or large non-stick frying pan, saucepan, sieve, knife, chopping board, grater, small bowl
Method
Trim and halve the green beans, peel the carrots into ribbons, finely slice the spring onions, grate the ginger and garlic, and zest the lime. Stir the soy sauce, honey, rice vinegar, lime zest, half the lime juice, and black pepper together in a small bowl.
Cook the egg noodles in a saucepan of boiling water for 4 to 5 minutes, or according to the packet time, until just tender. Drain, rinse briefly with warm water, and set aside.
Heat 1 tablespoon vegetable oil in a large non-stick frying pan or wok over a medium-high heat. Add the pork mince with a pinch of salt and fry for 5 to 6 minutes, breaking it into small pieces, until golden in places and no pink remains.
Add the green beans, carrot ribbons, spring onion whites, ginger, and garlic to the pork. Stir-fry for 3 to 4 minutes until the beans are bright green and the carrots have softened slightly.
Pour in the soy honey sauce and bubble for 2 to 3 minutes, stirring often, until the sauce thickens and glazes the pork and vegetables.
Add the drained noodles and toss for 1 to 2 minutes until coated in the sticky pork sauce. Add the remaining lime juice and taste before adding a little more black pepper if needed.
Divide the noodles between bowls and scatter over the spring onion greens. Serve with any remaining lime wedges.
