Pork Chow Mein

175g/6oz medium egg noddles 275g pork fillets 15ml veg oil 2 garlic cloves, crushed 8 sping onions, sliced 1 red pepper, chopped 1 green peper, chopped 2 tbsp dark soy sauce 3 tbsp dry sherry 1 tsp sesame oil 175g beansprouts 3 tbsp chopped parsley or coriander 1 tbsp toasted sesame seeds

Original recipe from 400 Chinese & Thai recipes here Soak the egg noddles in warm water according to the packet instructions. Drain well. Thinly slice the pork fillet. Heat the sunflower oil in a wok. Add the pork and cook over a high heat, stirring constantly, until the meat is golden brown and cooked through. Add the garlic, spring onions and peppers to the wok. Cook the mixture over a high heat, stirring frequently, for 3-4 minutes, or until the vegetables just begin to soften. Reduce the heat slightly. Add the noddles, with the soy sauce, sherry and sesame oil. Stir-fry for 2 minutes. Add the beanspouts and cook for a further 1-2 minutes. Stir in the parsley or coriander and serve in heated bowls. Sprinkle with the sesame seeds.