Firecracker Pork Noodles

Boil a kettle

Peel and finely slice the onion[s]

Heat a large, wide-based pan with a matching lid (preferably non-stick) with a drizzle of vegetable oil over a low heat

Once hot, add the onion with a big pinch of salt and cook for 8-10 min or until the onion has softened 

Meanwhile, add the noodles to a pot of boiling water (enough to cover them) with a big pinch of salt over a high heat

Boil for 3 min or until starting to soften

Meanwhile, trim the green beans and cut them in half

Add the green beans to the same pot as the noodles and cook for a further 3 min

Once cooked, drain and rinse the lot briefly under cold water (to prevent them from sticking together and continuing to cook) before returning them to the pot (off the heat)

Trim the fat off the pork steaks and slice finely into strips

Add the pork strips to the onion pan, increase the heat to medium-high and cook for 4 min, then cover with a lid and cook for a further 2 min or until the pork has cooked through

Once cooked, remove the pan from the heat and keep covered until later (this stops the pork overcooking)

Meanwhile, peel (scrape the skin off with a teaspoon) and grate (or finely chop) the ginger

Trim then slice the spring onion[s] finely

Peel and finely chop (or grate) the garlic

Combine the soy sauce, ginger, garlic, sesame oil, chilli flakes (can't handle the heat? Go easy!), 1 1/2 tbsp [2 tbsp] sugar and half the spring onion in a bowl - this is your chilli mixture

Return the pork to a medium-low heat, remove the lid, and add the chilli mixture

Cook for 1 min, then add the noodles (cut them up in the pan a little for easy eating)

Remove from the heat and add the remaining spring onion