Green Pepper Pork Noodles

Cut 160 g pork across the grain into 3 mm strips. Mix with 1 tsp light soy sauce and 1 tsp cooking oil. Marinate for 10 minutes while completing Step 2.

Deseed two small green bell peppers and cut into 3 mm strips. Prepare 1 tbsp minced garlic and 10 g sliced spring onion. Mix the remaining 5 tsp light soy sauce with 1 tsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp sugar and 3 tbsp water. Start heating a separate pot of water for the noodles.

Heat 2 tsp cooking oil in the wok over medium-high heat. Stir-fry all the pepper strips for about 2–3 minutes until bright green and slightly softened but still crisp-tender. Transfer to a clean plate.

Add the remaining 1 tbsp cooking oil to the wok. Stir the garlic over medium heat for about 10 seconds without browning it. Raise to medium-high, add all the pork and marinade, spread out and separate. Stir-fry about 2–3 minutes until fully opaque with no raw center in the thickest strips.

Pour in all the sauce from Step 2 and bring to a boil. Return the peppers and toss about 30–60 seconds until lightly thickened and evenly coated. Keep a little fluid sauce for the noodles rather than reducing dry. Remove from the heat and cover to keep warm.

Add 200 g dried noodles to the boiling water and separate the strands immediately. Cook by the packet until flexible with no raw center, then drain well in a strainer. Keep the noodles hot and moist and assemble straight away.

Put 1 tsp sesame oil in each bowl. Divide the noodles, then the pork, peppers and all the sauce between them. Divide 10 g spring onion and 1 tsp toasted sesame over the top. Toss and serve hot.