• 2 tbsp sunflower oil
  • 450g/1 lb pork fillet, cut into thin strips about 1cm/1/2in wide
  • 2.5cm/1in piece fresh root ginger, grated
  • 2 garlic cloves, finely chopped
  • 1/2 savoy cabbage, about 250g/9oz, shredded
  • 300ml/1/2 pint vegetable or chicken stock
  • 1 tbsp soy sauce
  • 100g/4oz frozen peas
  • 2 x 150g packets Straight-to-Wok noodles
  • 2 tbsp chopped fresh coriander, to serve

For vegetarians, replace the pork with mushrooms.

Heat the oil in a wok over a high heat, add the pork and stir fry for 3-4 minutes until just cooked. Stir in the ginger and garlic and continue to fry for 1-2 minutes.

Add the cabbage and stir fry with the pork until well combined. Pour over the stock and soy sauce.

Add the peas and noodles, stir well, then simmer for 5 minutes, until the cabbage is cooked but still crunchy. Scatter with coriander and serve,