A mixture of green vegetables adds colour, crispness and food value to this simple noodle stir-fry with pork and dried mushrooms. Chinese egg noodles are prepared more quickly than Western pasta – they only need brief soaking – so this dish can be made from start to finish in less than 30 minutes.
Replace the pork with skinless boneless chicken breasts (fillets), cut into thin slices, or peeled raw tiger prawns. * Use wheat-free Chinese rice noodles for anyone on a gluten-free diet. * For a delicious vegetarian version, omit the pork fillet and add 300 g (10½ oz) mange-tout or sugarsnap peas. Baby sweetcorn, halved lengthways, sliced carrots, chopped French beans, cauliflower florets and sliced fresh mushrooms are also all suitable.