Weeknight Fragrant Hoisin Pork Noodles

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the pork mince, carrot and onion.

c) Fry until the mince has browned and the veg has softened, 8-10 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) While the pork and veg cook, boil a full kettle.

b) Meanwhile, trim the green beans, then cut into thirds. 

c) Pour the boiled water into a medium saucepan with 1/2 tsp salt and bring to a boil. Add the green beans and noodles and cook until tender, 4 mins. 

d) Once cooked, drain in a sieve and run under cold water to stop them sticking together.

a) Once the mince has browned, drain and discard any excess fat. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Stir the ginger puree into the pan and fry until fragrant, 1 min.

c) Stir in the hoisin sauce, ketjap, soy and water for the sauce (see pantry for amount).

d) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

a) Stir the cooked noodles and beans into the sauce.

b) Taste and season with salt and pepper if needed.

c) Add a splash of water if you feel it needs it.