Chilli ginger pork and noodles

1. Place noodles in a heatproof bowl. Cover with boiling water. Stand 2-3 minutes, stirring to separate noodles. Drain.
2. Toss pork in a bowl with 1 tablespoon oil. Heat a large, non-stick wok or frying pan over a high heat. Add half the pork. Stir-fry about 2 minutes, until browned. Remove. Repeat with remaining pork.
3. Heat remaining oil in same wok. Add mushrooms. Stir-fry 3 minutes, until lightly browned and just tender. Add carrot, corn, shallots and ginger. Stir-fry 2 minutes.
4. Return pork to wok with noodles and choy sum. Toss over heat about 2 minutes until choy sum is just wilted.
5. Add combined sauces, chilli paste and 1 tablespoon water. Toss over heat until ingredients are coated in sauce and mixture is hot. Add cashews. Toss to combine.

Tips

• Replace pork with lean chicken, beef or tofu.
• A variety of wok-ready noodles are available from major supermarkets.
• Check noodle labels and choose the brand lowest in sodium.