Shanghai Noodles with Black Beans and Bok Choy

Perfect for a quick pick-me-up after a hard day at the office.

Serves 2.

• 250 g fresh Chinese noodles, blanched according to package directions and rinsed with cold water
• 250 g boneless pork
• Salt and freshly ground pepper
• 2 tablespoons vegetable oil
• 2 teaspoons chopped garlic
• 2 teaspoons chopped ginger
• 1 small red onion, cut in half and sliced
• ½ red pepper, cut in strips
• 2 tablespoons black bean sauce
• 2 tablespoons soy sauce
• 1 teaspoon Asian hot chili sauce
• 1 teaspoon sugar
• 250 ml chicken stock
• 1 tablespoon rice vinegar
• 1 litre baby bok choy, chopped
• 1 teaspoon sesame oil

1. Cut pork into long, thin strips and season with salt and pepper.
2. Heat oil in wok or deep skillet over high heat.
3. Add garlic and ginger.
4. Stir-fry for 30 seconds, then add pork.
5. Stir-fry pork until it is just pink, about 2 minutes.
6. Remove pork and add onion and red pepper.
7. Stir-fry until vegetables are slightly softened.
8. Stir in black bean sauce, soy sauce, chili sauce, sugar, stock and vinegar.
9. Bring to boil, add bok choy and cook 2 minutes.
10. Add pork, noodles and sesame oil and toss together.
11. Cook over medium heat for 30 seconds, or until pork and noodles are hot and coated with sauce.