Chilli Pork Noodle Stiry Fry

Easy, fast and tasty. This stir fry is the perfect mid-week palate pleaser and can be on the table in 15 minutes.

Serves 2

• Prep Time: 5-10 minutes

• Cook Time: 12 minutes

Ingredients

2 nests of thick egg noodles

2 tsp coconut oil

250g pork mince

1 garlic clove, sliced

1 tsp grated ginger

1 red chilli, thinly sliced

227g can water chestnut slices, drained

1 carrot, cut into matchsticks

1 zucchini, sliced

2 Tbsp oyster sauce

1/4 cup pumpkin seeds

Lime wedges, to serve

Method

Lightly toast the pumkin seeds in a frying pan over medium-high heat without oil. One the seeds start popping and changing colour, remove from the heat and set aside.

Cook the noodles following the packet directions.

Meanwhile, heat the coconut oil in a large frying pan over medium-high heat. Add the mince and cook for 5 minutes, breaking the mince up with a spatula.

Add the garlic, ginger, chilli, water chestnuts, carrot and zucchini. Mix in well. Cook, stirring, for 4-5 minutes. Add half the oyster sauce and stir in.

Add the noodles and the remaining oyster sauce and stir in until the noodles are lightly coated.

Divide between two bowls, sprinkle liberally with pumkin seeds, and serve with a lime wedge for squeezing over the top.