Pork and vegetable stir-fry with noodles

Cook 450g noodles in plenty of salted boiling water for about 3 minutes and drain. Combine 50ml wine vinegar, 20ml (4 tsp) sunflower oil, 1 finely chopped garlic clove, 30ml (2 tbsp) honey, 20ml (4 tsp) finely chopped ginger, 1 seeded and finely chopped red chilli and 40ml soy sauce in a bowl. Add 500g pork fillet, cut into thin strips and stir well. Chill for 30 minutes. Heat 30ml (2 tbsp) sunflower oil and 10ml (2 tsp) sesame oil in a wok or large frying pan. Stir-fry the meat in batches over a high heat to seal in the juices. Remove and keep warm. Reduce the heat and add 10ml (2 tsp) sunflower oil.

Add 1 seeded and finely chopped chilli, 5ml (1 tsp) red curry paste, 2 peeled carrots, sliced and 4 diagonally sliced spring onions. Stir-fry until the vegetables are cooked. Return the pork to the wok and add 2ml fish sauce, a pinch of sugar and the juice of 1 lime. Cook until heated through. Toss through the noodles, top with 2 diagonally sliced spring onions and fresh coriander. Serve hot.