SERVES FOUR

INGREDIENTS

300g/11oz dried Chinese thin egg
noodles or 500g/ 1 1/4 lb fresh yaki-soba noodles
200g/7oz lean boneless pork, thinly sliced
22.5ml/41/2 tsp sunflower oil
I0g/ 1/4oz grated fresh root ginger
1 garlic clove, crushed
200g/7oz green cabbage, coarsely chopped
115g/4oz/2 cups beansprouts
1 green (bell) pepper, seeded and cut into fine strips
1 red (bell) pepper, seeded and cut into fine strips
salt and ground black pepper
20ml/4 tsp ao-nori seaweed, to garnish (optional)

For the seasoning mix
60ml/4 tbsp Worcestershire sauce
15ml/1 tbsp Japanese soy sauce
15ml/1 tbsp oyster sauce
15ml/1 tbsp sugar
2.5ml/ 1/2 tsp salt
ground white pepper

Cook the noodles according to the instructions on the packet. Drain well and set aside.

Cut the pork into 3-4/ 1 1/4-1 1/2in strips and season with salt and pepper.

Heat 7.5ml/ 1 1/2 tsp of the oil in a large wok or frying pan. Add the pork and stir-fry until it is just cooked, then remove it from the pan.

Wipe the wok with kitchen paper, and heat the remaining oil in it. Add the ginger, garlic and cabbage and stir-fry for 1 minute.

Add the beansprouts, stir until softened, then add the green and red peppers and stir-fry for 1 minute more

Return the pork to the pan and add the noodles. Stir in all the ingredients for the seasoning mix and stir-fry for 2-3 minutes. Serve immediately, sprinkled with ao-nori seaweed, if using.