Ingredients:

• Red chilli, roughly chopped. Go smaller if you prefer it more blended
• Two cloves of garlic, pressed/minced
• A small amount of ginger, pressed/minced
• Two spring onions (scallions), save the green tops for garnish at the end
• Light soy sauce
• Dark soy sauce
• Gochujang sauce
• Stir fry vegetables
• Fresh egg noodles
• Pork loin, roughly chopped

Method:

1. Mix the chilli, ginger, garlic and spring onions into a frying pan on a high heat
2. After a couple of minutes add the pork and ensure the pork is cooked through
3. Add in the vegetables and allow these to start to soften, but only slightly as we want to keep a good crunch
4. Make a well in the pan and add in your soy sauces and gochujang to taste
5. Add in your egg noodles and stir it all together well
6. Once everything is heated through and cooked well serve up and sprinkle on some of the green ends from the spring onion for a garnish

Storage And Eating Tips

You can very quickly mix so many elements of this dish up for whatever you have in the fridge or cupboard right now. I pondered between the gochujang sauce (that I got in Lidl) or a teriyaki sauce. You could even take a sweet chilli sauce route if you wanted.

I used pork here but again you could easily swap it out for beef, chicken or just a bundle more vegetables. And I used some pre mixed stir fry vegetables from the store but if you have a lot of odds and ends left that you want to use up; perhaps a carrot, half a pepper, some onion, mangetout, baby corn etc you could make your own medley.

There is probably nothing wrong with this reheated but for me I find egg noodles tend to go incredibly dry if popped in the fridge and even more so if they were to be reheated. My advice is to simply make what you need, even if it means making it two days in a row, rather than trying to save time because here time saved may ruin enjoyment received.