Noodles Tossed With Meat And Vegetables

2 carrots, peeled
3 celery stalks
1/2 cucumber
2 green chillies, deseeded
1 clove garlic, peeled
2 tablespoons polyunsaturated vegetable oil
350 g/12 oz minced lean pork
4 spring onions, sliced
1 small green pepper, cored, deseeded and sliced
1 tablespoon soy sauce
2 tablespoons sweet red bean paste
1 tablespoon dry sherry
350 g/12 oz noodles, cooked

Cut the carrots, celery and cucumber into matchstick lengths. Slice the chillies and garlic thinly.

lent the oil in a wok or deep frying pan, add the chillies and garlic and fry quickly for about 30 seconds. Add the pork and cook for 2 minutes. Increase the heat, add the vegetables and cook for 1 minute. Stir in the soy sauce, bean paste, sherry and noodles. Stir well to mix and heat through.

Pile on to a warmed serving dish and serve immediately.

SERVES 4 to 6