Ingredients
300g of Pak Choi
1 x Spring onion
400g 5% Pork mince
2 x Garlic cloves
100g Mangetout
x5 tbsp Teriyaki sauce
50mls of water
x1 tsp Sesame Oil
Preparation
1.Prepare the ingredients by washing and thinly slicing the Pak Choi widthways, peel and grate the garlic and trim and slice the spring onion.
2.Heat a large frying pan with a drizzle of oil and add the pork mince breaking it up with a spoon. Brown for roughly 5-6 minutes, drain off any excess fat if necessary.
3.Add the noodles to a boiling pan of water and cook until tender, 4 minutes. Once cooked drain and sieve. To stop the noodles from sticking, run them under cold water. Then set aside.
4.Once the mince is browned stir in the Pak Choi, garlic and mangetout. Stir fry until soft, 1-2 minutes. Stir in the teriyaki sauce and the 50 millilitres of water ensuring everything is well coated.
5.Add the noodles to the mixture, stir together for 1-2 minutes until everything is piping hot. Taste and add any salt and pepper If you feel it needs it as well as a splash of water if the noodles look a little dry.
6.Serve the stir fry and sprinkle the spring onion on top.