Rachel Allens sweet and sticky pork with vegetables and noodles recipe

• 400 g (14.1oz) lean pork, cut into thin strips
• 1 tsp salt
• 400 g (14.1oz) medium Chinese egg noodles
• 400 g (14.1oz) button mushrooms, quartered
• 150 g (5.3oz) carrots, peeled and finely sliced at an angle
• 1 tbsp soy sauce
• 4 large spring onions, trimmed and cut into 2.5 cm (1 inch) pieces
• 2 cloves of garlic, peeled and finely chopped
• 2 tsp finely grated root ginger
• 3 tbsp groundnut oil?
• 1 tsp soy sauce
• 3 tbsp fish sauce (nam pla)
• 3 tbsp caster sugar

1. Place the pork in a bowl or re-sealable food bag and add all the ingredients for the marinade.
2. Toss the pork to coat evenly and cover the bowl with cling film or seal the bag and leave?to marinate in the fridge for at least 4 hours (or overnight if possible).
3. Bring a large saucepan of salted water to the boil.
4. Add the noodles and cook for 3 - 4 minutes or follow the instructions on the packet until tender.
5. Drain and return to the pan, then cover and set aside to keep warm.
6. Once ready to cook, place a wok or large frying pan on a very high heat and, once hot, add the pork and the marinade.
7. Stirring constantly, fry for 4 - 5 minutes until the pork is cooked through.
8. Remove the pork with a slotted spoon and set aside.
9. Reduce the heat so that the marinade is simmering, add the mushrooms, carrots and soy sauce and continue to cook for 2 - 3 minutes.
10. Add the spring onions and stir fry for a further 2 minutes.
11. Finally, tip in the cooked noodles along with the pork.
12. Cook for a further minute, tossing everything together.
13. Divide between warm bowls and eat with chopsticks if you wish.

lean pork, salt, egg noodles, button mushrooms, carrots, soy sauce, spring onions, garlic, root ginger, oil, soy sauce, fish sauce, sugar

Taken from www.lovefood.com/guide/recipes/21533/rachel-allens-sweet-and-sticky-pork-with-vegetables-and-noodles (may not work)