Ingredients
Method
1.Put the noodles in a medium heatproof bowl; pour in enough boiling water to completely cover the noodles. Stir the noodles with a fork to separate them. Put a colander in the sink; pour the noodles into the colander and drain well.
2.Meanwhile, trim the snow peas then cut in half. Cut the corn in half lengthways. Peel the carrot with a vegetable peeler, then cut into matchsticks. Trim the onions then slice them thinly on an angle.
3.Heat half the vegetable oil in a wok on the stove over medium-high heat for 1 minute. Add the pork; cook, stirring with a wooden spoon, for about 4 minutes or until browned, breaking up any large lumps with the back of the spoon. Add the five-spice; cook for about 1 minute or until fragrant. Remove the pork from the wok and put it in a medium heatproof bowl.
4.Heat the rest of the vegetable oil in the wok for 1 minute, add the corn and carrot; stir-fry for 1 minute. Add the snow peas; stir-fry for about 1 minute. Return the pork to the wok with the noodles; stir to combine. Add the sauce and sesame oil; stir-fry for 1 minute or until hot.
5.Divide stir-fry into serving bowls; sprinkle with the onion.
The trick to stir-frying is having all the ingredients chopped, weighed and measured before you start cooking. This is known as
Notemise en place', and translates toeverything in its placeand ready to go. Trim the snow peas, peeling the stem and string away from the peas, then cut snow peas in half. To cut the carrot into matchsticks, cut the carrot in half crossways, then cut into thin slices lengthways. Stack the slices neatly; cut them lengthways into matchstick-sized strips. This is calledjulienne’.
