Sweet chili pork strips with egg noodles and broccoli

Bring a pot of water to the boil and cook the egg noodles per the package instructions, about 1 minute less than stated so they don't turn mushy later. Drain, rinse under cold water and set aside.

Cut the pork into bite-sized strips and season with salt and pepper. Slice the bell pepper into strips, cut the broccoli into small florets, mince the garlic, grate the ginger, and chop the spring onion.

Heat oil in a large frying pan or wok over high heat. Sear the pork in two or three batches, 3-4 minutes per batch, until browned outside and cooked through (internal temperature about 70°C). Remove and set aside.

Add the bell pepper and broccoli to the same pan and stir-fry over medium-high heat for 4-5 minutes until crisp-tender.

Add the garlic and ginger and stir-fry for about 1 minute until fragrant - don't let the garlic burn.

Return the pork to the pan along with the sweet chili sauce and soy sauce. Stir well and heat for 1-2 minutes until everything is coated and hot through.

Add the drained noodles and gently toss for 1-2 minutes until the noodles are hot and have picked up the sauce.

Scatter the chopped spring onion on top and serve immediately.