Ginger Pork and Peanut Noodles

This is a really simple noodle dish that goes well with most veggies that you've got in the fridge or if you get the timing right, out of the garden! This quantity makes plenty of sauce, because we like that!

Sauce

1/2 cup boiling water

4 tbsp peanut butter

4 tbsp sweet chilli sauce

4 tbsp soy sauce

4 tsp sesame oil

600g pork mince

2 fat cloves garlic, crushed

1 tbsp grated fresh ginger (I never measure this, just a big chunk!)

1/2 tsp salt

Ground black pepper to taste

2 tbsp neutral oil

800g (ish) bite sized chopped veggies such as broccoli, spring onion, carrot, courgette

Up to 1/4 cup water if required

Noodles (we use egg noodles which need no prior cooking)

Garnish

Chopped peanuts

Coriander or spring onion.

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In a jug, mix all the sauce ingredients.

Heat neutral oil in a large, heavy based frypan over a high heat and add spring onions for a minute, add pork, garlic, ginger and salt, and if you're using it some fresh chilli, breaking it up with the back of a spoon, until brown (about 8 minutes).

If using broccoli, place in a bowl, pour over boiling water, leave for 1 minute, drain and rinse under cold water. Add to the pork with the remaining veggies and the sauce mix, simmer for approx 5-6 mins. Mix through noodles, pop into individual bowls and top with chopped salted peanuts and coriander.

Delicious!