Pork noodle stir-fry

Ingredients:
200g rice noodles
oil spray
400g lean pork mince
4 spring onions, sliced
4 carrots, cut into sticks
4 cups broccoli florets
4 T salt-reduced soy sauce
2 T sweet chilli sauce
2-3 T fresh coriander or fresh mint, roughly chopped
1 lime, juice (optional)

Method:

1. Place rice noodles in a bowl and pour over enough boiling water to cover. Leave to soak for 8-10 minutes.
2. Meanwhile, heat a large non-stick pan with some spray oil and add mince. Stir-fry for 5-6 minutes, breaking up with a spoon, until evenly browned.
3. Add spring onions, carrots and broccoli. Cook for 3-4 minutes, adding more oil spray if needed.
4. Mix sauces together. Drain noodles and add to the pan with sauces. Heat through.
5. Top with fresh herbs and serve with a squeeze of lime juice (if using).

Notes:

• I often use Hokkien, Singapore or Udon noodles. One or two packs depending how many people I'm serving. Instead of soaking in boiling water, add noodles at step 4 with the sauces (they take 2-3 minutes to cook).
• Try using other vegetables e.g. capsicum sliced, mushrooms sliced, frozen stir-fry mix, onion diced.