Thai Pork Noodles

Steps

1. Bring a large pot of salted water (with a lid) to the boil. Thinly slice onion, capsicum and bok choy; dice tomatoes 1cm. Cut pork into very thin strips (about 0.5cm). Combine in a medium bowl with soy sauce and set aside to marinate for a few minutes.
2. Place noodles (¾ of packet) in pot of boiling water. Stir, cover and turn off heat. Leave for 7 minutes, until tender, then drain. Run under cold tap to prevent over cooking then drain well. Return to pot with a drizzle of sesame oil and use kitchen scissors to cut noodles in a few places.
3. Heat a drizzle of oil in a large fry-pan or wok on high heat. Stir-fry pork for about 1 minute until just cooked, remove from pan and set aside. Reserve pan.
4. Add a drizzle more oil to pan, along with onion and capsicum and stir-fry for about 3 minutes until starting to soften. Mix noodle sauce and cornflour together in pottle.
5. Reduce heat to medium-high. Return pork to pan, along with noodles and noodle sauce/cornflour mixture. Toss well to coat the noodles in the sauce and cook a further 1-2 minutes. Stir through bok choy and tomatoes and remove from heat. Season, if needed. Cut lemon into wedges.
6. To serve, divide Thai pork noodles between bowls with a little extra fish sauce, if desired. Garnish with chopped peanuts and squeeze over a wedge of lemon.