300g mixed sugar snap peas and mangetout, cut in half lengthways
375g dried medium egg noodles
2 pak choi
2 tsp sesame oil
chopped coriander, to serve
First, prepare the porc. Remove any white sinew from the muscle and trim away any visible fat. Cut the fillet into three lengths, then cut each of these in half and cut each half into strips.
Mix all the ingredients for the marinade in a large bowl then add the porc strips and mix well. Cover and set aside for 20 minutes whilst you prepare the rest of the stir-fry.
First prepare the noodles. Bring a medium saucepan of water to the boil, add the noodles and stir to separate them, then add the pak choi and cook until the noodles are soft (about 5 minutes). Drain well and season with a little salt, then drizzle with the sesame oil. Cover and keep them warm whilst you cook the stir-fry.
Heat a wok until smoking, add the oil and onion and stir through. Add a couple of tablespoons of the stock, then add the ginger and garlic and cook until they start to soften and colour.
Scrape the onions aside and add the marinated porc in two batches. Cook the porc until the rawness turns opaque, scrape aside with the onions then add the remaining porc and repeat.
Bring everything together, add the sugar snap peas and mangetout and stir though, adding a little chicken stock to keep everything moist and to dissolve any sticky residue from the pan. (If you end up with a lot of juice, mix together a dessertspoon of cornflour with a little water and stir through the stir-fry at the end of cooking to thicken the juice).
To serve, plate the cooked noodles and pak choi and top with the stir-fry. Finish with chopped coriander and an extra drizzle of soy sauce.