Pork and Vegetable Noodle Stir-Fry with Fried Eggs

Steps

1. a large pot of salted water to the boil.
2. Heat a drizzle of oil in a large fry-pan or wok on high heat. Cook pork, garlic and ginger with a pinch of salt for 5
   –6 minutes, until browned and just cooked through. Break mince up with a wooden spoon as it cooks. Set aside in a large bowl.
3. While pork is cooking, place noodles in pot of boiling water. Stir well to separate strands, cover and turn off heat. Leave for about 7„ minutes, stirring occasionally, then drain well. Toss with a drizzle of oil to prevent sticking.
4. Reheat pan/wok on high heat and add a drizzle of oil. Add spring onions, cabbage and carrots and stir-fry for 1† minute. Add capsicum and stir-fry a further 1† minute. Set aside in bowl with pork. Whisk all stir-fry sauce ingredients together in a small bowl, removing any lumps of cornflour.
5. In a second, non-stick fry-pan, heat a drizzle of oil on medium heat. Gently crack eggs into pan and cook for ­2–€3 minutes, until whites are set. Season with salt and pepper.
6. While eggs are cooking, heat the pan used for vegetables on medium heat, add stir-fry sauce and noodles. Stir-fry for 1† minute to coat noodles in sauce. Return pork and vegetables to pan and toss until heated through, about 1† minute. Season to taste with salt and pepper.
7. Place pork and vegetable noodles into bowls and top with an egg. Garnish with spring onion (green part), peanuts, coriander and a drizzle of sweet chilli sauce (if using). Squeeze over lemon juice just before eating.