A spicy stir-fry with subtle curry flavours. It's quick to cook, includes a range of colourful vegetables and uses straight-to-wok noodles for ease of cooking.
Good-quality curry powder or a curry paste can be used instead of turmeric and coriander. Add 2–3 tsp powder or paste to the meat in step 1. * Chicken, turkey or lamb fillet may be used instead of the pork. Ready-cut, stir-fry pork saves time if you're in a hurry. * For a vegetarian curry, instead of the meat, stir-fry 200g unsalted, unroasted cashew nuts over a medium heat for 2 minutes until golden. Remove to a plate, continue with the recipe, then toss them into the pan with the vegetables and noodles at the end of cooking. * A 170g can of bamboo shoots, drained, would make a handy alternative to baby corn.