Chinese 5 Spice Pork Stir-Fry

Meanwhile, trim the spring onion then slice thinly. Pick the basil leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Zest then halve the lime. Trim the bok choy then thinly slice widthways.

Once the pork is browned, add the Chinese five spice, garlic and easy ginger. Stir and cook until fragrant then add the water (see ingredients for amount) and stock powder. Bring to the boil, stir to dissolve the stock powder then reduce the heat. Simmer until the pork is cooked through and the sauce has reduced by half, 3-4 mins.

Stir the bok choy and half the spring onion into the pork mixture until the bok choy is just wilted, 1-2 mins. Drizzle in a little sesame oil.

When the pork and bok choy are ready, add the noodles to the frying pan and stir to combine. Cook for another minute until the noodles are piping hot. Stir in the soy sauce, honey, half the basil, half the sesame seeds, a pinch of lime zest and a squeeze of lime juice. Taste and add more lime if required. Season to taste with salt and pepper if needed.

Share the pork, bok choy and noodles between you plates. Finish with the remaining sesame seeds and a drizzle of sesame oil. Sprinkle over your remaining basil and spring onion. Tuck in!