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This tangy, colourful pork recipe makes a great weeknight dinner only takes 10 minutes to prepare. A sprinkling of spring onion and coriander on top helps this look as good as it tastes!

Serves: 4
Takes: 10 mins

2tbsp groundnut oil
1 red chili, thinly sliced
2.5cm/1in piece ginger, peeled and sliced
200g packet mangetout and baby corn (baby corn halved vertically)
500g/1lb 2oz diced pork
1/2 x 195g jar teriyaki sauce
250g packet thick rice noodles
1tsp sesame oil
2 spring onions (green part only), finely sliced
2tbsp chopped fresh coriander

1. Heat 1tbsp of the groundnut oil in a pan and gently fry the chili and ginger for a couple of mins. Add the mangetout and baby corn and cook for a further 2 to 3 mins. Remove from the pan and set aside.
2. Heat the remaining groundnut oil and fry the pork for 5 mins or until browned and almost cooked. Return the vegetables to the pan with the teriyaki sauce and heat through so that the pork is fully cooked.
3. Cook the rice noodles according to the packet instructions, then toss with the sesame oil. Add the spring onion and coriander to the pork and serve with the noodles.

Top tip: To make this dish even quicker to prepare, use ready cooked straight-to-wok noodles.

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