* Serves 4

What do I need?

• 4 nests medium egg noodles (about 60g per nest)
• 2 tbsp sunflower or vegetable oil
• 500g lean pork strips*
• 3 cloves garlic
• 2 handfuls sugar snap peas, trimmed
• 1 small red pepper, seeds removed and cut into 1cm strips
• 4 spring onions, sliced diagonally
• 175ml black bean sauce
• 2 tbsp soy sauce

* You can use chicken or beef instead of the pork, and vegetables of your choice.

 How do I make it?

1. Bring a large saucepan of salted water to the boil. Add the noodles and stir to separate them. Drain when the noodles are tender.
2. While the noodles are cooking, heat the oil in a wok and add the pork, then stir-fry over a medium-high heat for 2 minutes. Remove the pork using a slotted spoon and set aside.
3. Add the garlic, sugar snap peas, red pepper and spring onions to the wok and stir-fry for 2 minutes.
4. Return the pork to the wok with the black bean sauce and soy sauce, and stir-fry for another minute, adding a splash of water if the sauce begins to dry out.
5. Divide the noodles between four plates then top with the pork stir-fry.

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