Preparation time: 10
Cooking time: 10
2 tbsp sunflower oil
450g (chopped) pork (I use pork escalops)
2.5cm root ginger grated or chopped finely
2 garlic cloves (finely chopped)
300ml vegetable stock
1 tbsp soy sauce
300g straight-to-wok noodles
OPTIONAL 250g savoy cabbage (shredded)
100g frozen peas or sweetcorn
Heat the oil in a wok over a high heat, add the pork and stir fry for 3-4 minutes until just cooked. Stir in the ginger and garlic and continue to fry for 1-2 minutes. If you're using cabbage add this now. Poor over the vegetable stock and soy sauce. Now add the peas/sweetcorn and the noodles, stir well, then simmer for 5 minutes (until the cabbage is cooked but still crunchy) and the noodles are cooked. Serve immediately.
This recipe without the cabbage is a nice meal for two, but I guess with it it could be enough for 2-4.