250g/9oz pork tenderloin, cut into small bite sized pieces
3 garlic cloves, chopped
1 – 2″ ginger root, peeled and finely chopped – depends how big a ginger-head you are!
75g baby corn, sliced in half lengthways
75g mange tout
1 green pepper, deseeded and sliced
2 tsp cornflour
1 dstsp runny honey (we used Late Summer)
2 tbsp soy sauce
1 tbsp sunflower or rape seed oil
2 nests medium egg noodles
1 dstsp toasted sesame seeds (it really is worth going to the trouble of toasting the seeds)
Cook the noodles according the the instructions.
While the noodles are cooking, mix the cornflour with 1 tbsp cold water, then stir in the honey and soy sauce.
Heat the oil in a hot wok. Add the pork and cook until browned all over (2-3 minutes).
Add the garlic, ginger and vegetables, and cook for another couple of minutes.
Reduce the heat, and stir in the honey and soy mixture – stirring continuously while it thickens.
Drain and divide the noodles between two warmed bowls, top with the pork and vegetables.
Sprinkle with the toasted sesame seeds.