The fridge is starting to look really bare now. The vegetable bins are actually empty. Gosh, that was possibly premature, I still have 1 or 2 more dinners to cook. Oh well, surely I have something in the freezer, that’s still pretty full. This one is Vietnamese by inspiration and was a genuine 10 minute meal.

Pork and Noodle Stirfry
2 tablespoon sesame oil
1 tablespoon rice bran oil
330g diced free range pork
2 tablespoons fish sauce
400g fresh pho noodles, blanched and cut into inch long sections
juice 1 lime and 1/2 lemon
1 teaspoon palm sugar
handful beans cut into 1 inch lengths
2 tablespoons spring onion oil (basically oil infused with spring onions via heat, I’ve posted about it before I think)

Heat sesame and rice bran oil in wok. Add pork. When pork is half cooked, toss in noodles, fish sauce, sugar, lime and lemon juice. After a couple of minutes add beans and spring onion oil and toss for about a minute more. Stir.