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SERVES 4
115g/4oz rice noodles
2 tbsp sunflower oil
3 garlic cloves, crushed
2 tsp grated fresh root ginger
2 green chillies, deseeded and finely chopped
400g/14oz minced pork
½ tsp five spice powder
2 tsp soy sauce
2 tsp rice wine
320g/11oz tomatoes, cut into eighths
2 green peppers, deseeded and thinly sliced
320g/11oz/3½ cups beansprouts
handful of watercress
FOR THE DRESSING
2 tbsp sunflower oil
1 tsp sesame oil
2 tsp soy sauce
2 tsp grated fresh root ginger
2 tsp sweet chilli sauce
2 tsp white wine vinegar
Soak the noodles in boiling water for 5 minutes until tender, then drain well and set aside. Heat the oil in a frying pan and gently fry the garlic, ginger and chillies for about 1 minute. Add the pork and five spice powder and stir-fry for about 2 minutes. Add the soy sauce and rice wine and cook for 2 minutes. To make the dressing, whisk together the oils, soy sauce, ginger, chilli sauce and vinegar. Snip the noodles into 5cm/2in lengths and toss with the tomatoes, peppers, beansprouts, watercress and pork mixture. Drizzle with the dressing, toss to combine and serve.