Spicy Sichuan-style pork noodles

• Pork mince400 g
• Egg noodles300 g
• Smooth peanut butter50 g
• Soy sauce50 ml
• Garlic3 cloves
• Spring onions1 bunch
• Broccoli200 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, chilli flakes. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Egg, Peanuts, Soya.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat a wok or frying pan over a high heat and fry the pork mince for 8 minutes, breaking it up, until crisp with no pink left. Chop the garlic and add it with half the soy sauce. Cook for 1 minute.400 g pork mince50 ml soy sauce3 cloves garlic
2. Cut the broccoli into small florets. Cook the noodles with the broccoli in boiling water for 4 minutes, then drain, saving a mug of the water.300 g egg noodles200 g broccoli
3. In a large bowl, whisk the peanut butter with the rest of the soy sauce, a pinch of chilli flakes and 4 tablespoons of the noodle water until smooth. Toss the noodles and broccoli in the sauce, and top with the pork and sliced spring onions.50 g smooth peanut butter1 bunch spring onions

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