Dinner recipe
Meat-led pork mince noodle stir-fry with green beans, peppers, spring onions, ginger, lime, and a glossy soy sauce.
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Ingredients
wok or wide frying pan, saucepan, colander, grater, knife, chopping board
Method
Trim and halve the green beans, slice the peppers and spring onions, grate the garlic and fresh ginger, zest and juice the lime, and pat the pork mince dry with kitchen paper.
Boil the egg noodles for 4 minutes, drain, rinse briefly, and toss with 1 teaspoon sesame oil so they stay separate.
Heat 1 tablespoon vegetable oil in a wok or wide frying pan over a high heat. Cook the pork mince with black pepper and a pinch of salt for 5 to 6 minutes until browned at the edges.
Add the green beans, peppers, spring onions, garlic, and fresh ginger. Stir-fry for 4 to 5 minutes until the beans are bright green and the peppers are just softened.
Stir the soy sauce, honey, lime juice, and lime zest into the pan for 1 minute, scraping the base so the pork is coated in a glossy sauce.
Add the noodles and toss for 2 to 3 minutes until hot, glossy, and evenly mixed with the pork and vegetables.
Divide into bowls and spoon over any sauce from the wok so each serving has pork, noodles, green beans, peppers, and spring onions.
