Yakisoba (Japanese Stir-Fried Noodles with Pork)

• 300 g Stir-fry wheat noodle
• 250 g Pork loin roast boneless
• 1 medium Yellow onion
• 1 medium Carrot
• 250 g Green cabbage
• 2 tbsp Soy sauce
• 2 tbsp Worcestershire sauce
• 2 Spring onion
• 30 g Pickled ginger

1. Bring a saucepan of water to the boil. Cook the noodles for 1 minute less than the packet suggests, then drain well in a colander and rinse briefly to stop them sticking.
2. Slice the pork thinly across the grain. Thinly slice the onion, cut the carrot into fine matchsticks, and shred the cabbage into bite-sized pieces.
3. In a small bowl, mix the soy sauce and Worcestershire sauce. Slice the spring onions and set aside for finishing.
4. Heat a wok (or large frying pan) over medium-high heat. Add the pork and stir-fry for 3 to 4 minutes until lightly browned and just cooked through.
5. Add the onion and carrot and stir-fry for 2 minutes until starting to soften. Add the cabbage and cook for 2 to 3 minutes until wilted but still a little crisp.
6. Add the drained noodles and pour over the sauce. Toss and stir-fry for 2 to 3 minutes until the noodles are hot and evenly coated, adding a splash of water if needed to loosen.
7. Divide between bowls and top with the spring onion and pickled ginger. Serve straight away while piping hot.

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