A simple and very easy stir-fry for the remains of a pork loin roast we had on Sunday. Put a couple of sheets of dried egg noodles into a pan of boiling water
and let soak (or simmer) while preparing the rest of the meal. Thinly slice the pork across the grain and cut into bite-sized pieces, then quickly fry in hot
olive oil until beginning to brown at the edges. Remove and set aside, then quickly stir-fry a pack of mixed stir-fry vegetables (you can buy these from most
supermarkets now, in different selections, and very good they are for such as this dish). Return the pork to the pan and add a sachet (or two) of some Chinese
cooking sauce – we had sweet chilli sauce (you might fancy others – there are lots to choose) and, for extra heat, a finely chopped birds-eye chilli (deseeded
if you don't like it too hot). Bring to a boil and add the drained noodles, mix together and serve, garnished with thinly sliced spring onions (scallions).