Serves 2

Ingredients

250g/9oz lean pork

2 tbsp hoi sin sauce

1 tbsp Mitsukan Seasoned Rice Vinegar

1 tsp crush garlic

1 tsp fresh ginger puree

1 tbsp groundnut oil

25g/1oz cashew nuts

1/2 red pepper, deseeded and sliced

1/2 yellow pepper, deseeded and sliced

250g/9oz cooked medium or thread egg noodles

150g/5oz baby spinach leaves

Few drops of sesame oil

Method

Trim any fat from the pork and cut into cubes or strips. Mix together the hoi sin sauce, rice vinegar, garlic and ginger and marinate the pork in the mixture for several hours.

When ready to cook, drain the meat and reserve the marinade. Heat the oil in a wok or frying pan, add the cashew nuts and stir fry for about 30 minutes until golden.

Remove from the pan and drain on kitchen paper. Add the pepper and stir fry for five minutes. Remove from the pan and set aside. Turn up the heat and when the pan is really hot, add the well drained pork and stir fry for three minutes. Lower the heat to medium, return the peppers to the pan, add the noddles and spinach and toss together for five minutes until everything is piping hot and the spinach had wilted.

Drizzle over the sesame oil and serve at once with the cashews scattered over.

February 14, 2002 13:38