Szechuan Style Pork Stir Fry

Heat a drizzle of oil in a frying pan or wok if you have one on a medium high heat. Once hot, add the green beans and bell pepper and stir fry until the pepper is starting to char and the beans tender, 6-7 mins. Tip the veg onto a plate and set aside. Wipe out your pan.

Return your pan to a medium high heat with a drizzle more oil if dry. Once hot, add the pork and stir fry until golden on the outside and cooked inside, 6-7 mins. Once cooked add the veg you cooked earlier and the Szechuan sauce. Stir to mix well. Remove from the heat.

Meanwhile, fill a medium sauce pan with the water from your kettle and bring up to the boil with 0.25 tsp salt for the noodles. When boiling, add the noodles and cook until tender,  4 mins. Drain in a sieve. TIP Run the noodles under cold water to stop them sticking together. 

Trim the spring onions then slice thinly. Add the noodles to the pan with the Szechuan pork and return to the heat. Stir to combine ensuring it is piping hot. TIP: add a splash of water if the noodles soak up all the sauce.