1 tbsp finely chopped coriander stalks, plus leaves to serve
thumb-sized piece ginger, finely chopped
1 large carrot, cut into matchsticks
3 spring onions, sliced lengthways
300g Chinese cabbage, shredded
200g leftover pork, cut into strips
1 egg, beaten
2 handfuls beansprouts
3 tbsp soy sauce
2 tbsp apple juice
1 tbsp honey
1 tbsp fish sauce
juice 1 lime
1 ½ tbsp curry powder
Pour boiling water over the noodles in a bowl and leave for 4-5 mins until just starting to soften. Drain and leave in the sieve to steam-dry. Mix the ingredients for the sauce together and set aside.
Put all your ingredients in bowls next to the hob ready to use. Heat a wok over a high heat with 1 tbsp of the oil. Add the chilli, garlic, coriander stalks and ginger, and move around for a couple of mins. Add the carrot, spring onions and shredded cabbage, and stir-fry for about 5 mins, then move all of it to one side of the wok. Add the remaining oil and fry the beaten egg, moving it around to incorporate into the veg. Add the pork, stir-fry to heat through and combine, then add the noodles and sauce, followed by the beansprouts. Stir-fry for a couple mins more, then serve topped with coriander leaves.