Pork Noodles with Pak Choi and Black Vinegar

• 300gmedium egg noodles
• 1 tbspolive oil
• 450gpork mince
• 3pak choi, leaves and stems separated, stems sliced
• 2carrots, cut into fine matchsticks
• 1red pepper, thinly sliced
• 4spring onions, whites and greens separated, thinly sliced
• 3garlic cloves, finely grated
• 20gginger, finely grated
• 3 tbsplight soy sauce
• 2 tbspChinese black vinegar
• 2 tsptoasted sesame oil
• 2 tspcornflour

Method

1. 1Put a large pan of water on to boil. Mix the soy sauce, black vinegar, sesame oil and cornflour in a small bowl until smooth.
2. 2Cook the noodles for 4 minutes until just tender but still with a little bite. Drain, reserving 100ml of the cooking water.
3. 3Heat the olive oil in a large frying pan or wok over a high heat. Add the pork mince and fry for 5 minutes until deeply browned in places and steaming hot throughout with no pink remaining, breaking it into small craggy pieces as it cooks.
4. 4Add the carrot, red pepper, pak choi stems and spring onion whites. Stir-fry for 3 minutes until the vegetables are bright and starting to soften while keeping their crunch.
5. 5Add the garlic and ginger and stir-fry for 30 seconds until fragrant. Keep them moving so they do not catch on the hot pan.
6. 6Add the pak choi leaves, drained noodles, black-vinegar sauce and 75ml of the reserved noodle water. Toss for 2 minutes until the sauce is glossy and clings to the noodles; add the remaining cooking water if the pan looks dry.
7. 7Fold through the spring onion greens for 30 seconds until just softened, then divide between bowls.

Per serving

kcal

667

protein

33.1g

fibre

5.8g

carbs

66g

fat

29.9g