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How to make Stir fried pork and pickled cucumber on rice noodles

Yield = 4
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

1 Lebanese cucumber
2 teaspoons caster sugar
1 long red chilli, seeds removed, finely chopped
2 tablespoons rice vinegar
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon sweet chilli sauce
1 tablespoon cornflour
2 teaspoons grated fresh ginger
3 spring onions, thinly sliced
500g lean pork mince
100g snow peas, sliced on an angle
1/3 cup coriander leaves
160g rice stick noodles, cooked according to packet instructions

Method

Step 1 Peel the cucumber, then use the peeler to cut it into long ribbons, discarding seeds in centre. Combine the sugar, chilli and 1 tablespoon vinegar in a bowl. Stir to dissolve sugar, then toss with cucumber and stand while you cook the stir-fry.
Step 2 Combine the sauces in a bowl with 1/2 cup (125ml) water. In another small bowl, mix cornflour with the remaining 1 tablespoon of vinegar.
Step 3 Heat the oil in a wok over medium-high heat. Cook the ginger and spring onion, stirring, for 30 seconds until fragrant. Add pork and stir-fry for 5 minutes until browned. Add sauce mixture, cook for 2 minutes, then add snow peas and stir-fry for 1-2 minutes until just tender. Toss through the coriander. Divide the noodles among 4 bowls, then top with the pork and pickled cucumber.