Pork And Noodle Stir-Fry - cooking recipe

Ingredients

7 oz dried rice stick noodles
4 tsp vegetable or peanut oil
14 oz boneless pork chops, cut into strips
1 medium red onion, thinly sliced
1 medium carrot, thinly slice
2 cloves garlic, crushed
11 oz red cabbage, shredded
4 oz baby spinach leaves
2 tbsp soy sauce
1 1/2 tbsp sweet chili sauce
2 tbsp lemon juice
1/3 cup chicken stock
None None Lemon wedges, to serve

Preparation

Soak noodles in boiling water in a large heatproof bowl for 5 mins; stir to separate strands. Drain well.
Heat a large wok or skillet on high heat. Add 2 tsp of the oil; swirl to coat surface. Stir-fry pork, in batches, for 2-3 mins or until seared. Transfer pork to a heatproof bowl.
Heat remaining 2 tsp oil in wok on medium heat. Stir-fry onion, carrot and garlic for 2 mins. Add cabbage; stir-fry for 1 min or until just softened. Add spinach; toss until wilted. Return pork to wok with noodles, sauces, lemon juice and stock. Stir-fry until heated through. Serve with lemon wedges.