Spicy Pork Noodles - cooking recipe

Ingredients

2 teaspoons vindaloo curry paste
2 teaspoons lemon juice (fresh)
2 (100 g) pork loin steaks (trimmed of fat and thinly sliced across the grain)
120 g egg noodles (dried Chang's recommended)
1/2 teaspoon olive oil
2 garlic cloves (thinly sliced)
1 tablespoon ginger (3cm piece fresh peeled and cut into thin strips)
500 g vegetables (stir fry fresh mix)
1 tablespoon water
1/2 cup coriander sprig (fresh)
1/2 lemon (cut into wedges to serve)

Preparation

Combine curry paste and lemon juice in a small dish and add the pork and turn to coat.
Cover and set aside for 10 minutes to marinate.
Meanwhile, cook the noodles in a medium saucepan of boiling water for 3-4 minutes or until just tender and then drain well and then rinse under cold water and then set aside.
Heat oil in a large wok on medium high and add pork and stir fry for 2 minutes or until just cooked and then transfer to a plate and set aside.
Add garlic and ginger and stir fry for 1 minute and then add the vegetables and water and toss to combine.
Cover and cook for 2-3 minutes or until the vegetables are just tender.
Add the noodles, pork and any juices to the wok and stir fry for 2 minutes or until heated through.
Divide between bowls and top with the coriander to serve and accompany with lemon wedges.
VARIATION - replace vindaloo curry paste with tandoori and the pork with skinless chicken breast fillet.