Sweet chilli pork and pepper noodles recipe
 This easy, brightly coloured pork and pepper stir-fry really celebrates that bottle of sweet chilli sauce – usually used just for dipping – hiding at the back of your fridge. Each serving provides 669 kcal, 36g protein, 87g carbohydrates (of which 30g sugars), 17g fat (of which 2.5g saturates), 12g fibre and 1.9g salt. 80g/2¾oz dried egg noodles2 small garlic cloves, crushed ½ tbsp finely grated fresh root ginger2 tbsp sweet chilli sauce½ tbsp rice wine vinegar1 tbsp dark soy sauce1 tbsp groundnut or vegetable oil 1 small red pepper, deseeded and thinly sliced1 small yellow pepper, deseeded and thinly sliced100g/3½oz pork fillet, thinly sliced1 large spring onion, thinly sliced 80g/2¾oz dried egg noodles 2 small garlic cloves, crushed ½ tbsp finely grated fresh root ginger 2 tbsp sweet chilli sauce ½ tbsp rice wine vinegar 1 tbsp dark soy sauce 1 tbsp groundnut or vegetable oil 1 small red pepper, deseeded and thinly sliced 1 small yellow pepper, deseeded and thinly sliced 100g/3½oz pork fillet, thinly sliced 1 large spring onion, thinly sliced Method Cook the egg noodles according to the packet instructions. Rinse under cold water to stop the noodles sticking together and set aside.Whisk the garlic, ginger, sweet chilli sauce, rice wine vinegar, soy sauce and 1 tablespoon of water together in a small bowl. Set aside.Heat the oil in a large frying pan or wok over a medium–high heat. Add the peppers and stir-fry for 5–6 minutes, or until they are tender but still hold a little crunch. Remove from the pan with a slotted spoon and set aside.Add the pork to the pan and cook for 2–3 minutes, or until cooked on both sides and just starting to brown.Return the peppers to the pan along with the stir-fry sauce. Allow to bubble for 1 minute, until slightly reduced, then add the noodles. Stir and cook for another minute, until the noodles are hot through.Serve immediately with the spring onion sprinkled over the top. Cook the egg noodles according to the packet instructions. Rinse under cold water to stop the noodles sticking together and set aside. Cook the egg noodles according to the packet instructions. Rinse under cold water to stop the noodles sticking together and set aside. Whisk the garlic, ginger, sweet chilli sauce, rice wine vinegar, soy sauce and 1 tablespoon of water together in a small bowl. Set aside. Whisk the garlic, ginger, sweet chilli sauce, rice wine vinegar, soy sauce and 1 tablespoon of water together in a small bowl. Set aside. Heat the oil in a large frying pan or wok over a medium–high heat. Add the peppers and stir-fry for 5–6 minutes, or until they are tender but still hold a little crunch. Remove from the pan with a slotted spoon and set aside. Heat the oil in a large frying pan or wok over a medium–high heat. Add the peppers and stir-fry for 5–6 minutes, or until they are tender but still hold a little crunch. Remove from the pan with a slotted spoon and set aside. Add the pork to the pan and cook for 2–3 minutes, or until cooked on both sides and just starting to brown. Add the pork to the pan and cook for 2–3 minutes, or until cooked on both sides and just starting to brown. Return the peppers to the pan along with the stir-fry sauce. Allow to bubble for 1 minute, until slightly reduced, then add the noodles. Stir and cook for another minute, until the noodles are hot through. Return the peppers to the pan along with the stir-fry sauce. Allow to bubble for 1 minute, until slightly reduced, then add the noodles. Stir and cook for another minute, until the noodles are hot through. Serve immediately with the spring onion sprinkled over the top. Serve immediately with the spring onion sprinkled over the top.