Pork cooked in a peanut curry broth and stir fry veggies with rice noodles. Simple, tasty and quick to cook.

• 1 filet of pork, remove any sinew and slice into thin slithers
• Sesame oil for frying
• Half an onion, sliced
• 1 carrot, peeled and sliced into slithers
• Half a courgette, sliced into slithers
• 2 cloves of garlic, peeled and finely sliced
• 1″ chunk of ginger, peeled and sliced into slithers
• 1 heap tsp. coriander powder
• 1 heap tsp. cumin powder
• 1/4 tsp. chilli flakes
• 400ml tin coconut milk
• 2 heap tbsp. smooth peanut butter
• 1 tbsp. honey
• 1 lime
• 1 tbsp. light soy sauce
• 1 tsp. fish sauce
• Rice noodles approx 100g per person, soaked in hot water for 5 minutes

• Heat a little oil in a wok and brown the pork, remove with a slotted spoon and set aside.
• Stir fry carrots, onions and courgette in sesame oil.
• Add sliced garlic and thin slithers of ginger.
• Add the cumin, coriander powder and chilli powder.
• Stir
• Pour in the coconut milk and mix well.
• Add smooth peanut butter and melt into the sauce.
• Add the honey.
• Empty the pork and all if it’s juices back into the pan.
• Squeeze in the juice of the lime and mix well.
• Add the soy and fish sauce and stir.
• Cook for a few minutes more before adding the soaked rice noodles.
• Mix well and serve with a sprinkle of chilli flakes and extra lime wedge!