Stir Fry Pork and Vegetable Noodles with Pak Choy
- Trim and slice the pork into 1cm slices. Slice the onion, capsicum, pak choy and Brussels sprouts. Cut the carrots into batons. Finely grate the ginger.
- Place the noodles in a large bowl and cover with boiling water. Soak for 1 minute. Drain and separate noodles using a chopstick or fork. Reserve.
- Heat 2 tablespoons of oil in a large frying pan or wok. In 2 batches, pan-fry the pork until golden and cooked. Place on a plate and keep warm. Add another 1 tablespoon of oil to the pan and cook the onion, capsicum and carrot over a medium heat for 5 minutes or until softened.
- Turn up the heat and add the shredded sprouts and pak choy. Cook for 2-3 minutes, tossing, or until just cooked. Add the cooked pork and noodles to the pan and stir through the sauce. Cook for 1 minute or until heated through. Divide into 4 portions and serve.
TIP: Garnish with fresh coriander and serve with lime wedges.