Pork, Chili And Lemongrass Noodles - cooking recipe

Ingredients

9 oz dried noodles
2 tsp sesame oil
1 lb ground pork
3 cloves garlic, crushed
1 large red chili pepper, seeded and finely chopped
2 stalks lemongrass, finely chopped
1 None carrot, peeled, halved lengthwise and thinly sliced
10 oz small broccoli florets
8 oz frozen green beans
1/2 cup snow peas, cut in half
1/3 cup chicken stock
2 tbsp soy sauce
2 tbsp fish sauce
1 1/2 tbsp brown sugar
1/2 cup chopped fresh mint
1/2 cup chopped fresh cilantro
None None Squeeze of lime juice

Preparation

Cook the noodles according to package directions. Drain and rinse.
Meanwhile, heat the oil in a wok or large skillet on high heat. Cook ground pork until browned, breaking up to a crumbly texture (this ensures the meat mixes well through the noodles).
Add the garlic, chili pepper, lemongrass, carrot, broccoli, green beans and snow peas. Add the stock; stir-fry until vegetables are tender. Add the sauces and sugar; mix well.
Add the noodles, mint, cilantro and lime juice; continue tossing until the noodles are heated through and the herbs and meat evenly distributed through the mixture. Serve immediately.