350g courgette, spiralized into noodles500g lean pork mince2 tbsp soy sauce2 tbsp rice wine vinegar2 tbsp olive oil2 garlic cloves, crushed3cm piece of root ginger, peeled and grated2 chillies, deseeded and finely sliced1 tsp Szechuan peppercorns, crushed (or use dried chilli flakes)5 spring onions, sliced diagonally1 red pepper, deseeded & sliced100g baby sweetcorn, sliced100g asparagus tips, sliced150ml boiling chicken stock

1. Put the pork, soy sauce and vinegar in a bowl and mix well.2. Place a non-stick wok or deep frying pan over a high heat and add 1 tbsp olive oil. Add the pork mixture and stir-fry for 8-10 minutes or until browned and cooked through. Drain off any fat in the pan and tip the pork into a bowl.3. Wipe the pan, add 1 tbsp olive oil and turn the heat to medium. Add the garlic, ginger, chillies, Szechuan peppercorns, spring onions, red pepper, sweetcorn and asparagus and stir-fry for 3 minutes.4. Add the stock and bring to the boil over a high heat.5. Turn the heat down to medium and simmer for 5 minutes or until reduced and thickened.6. Return the pork to the pan and add the courgetti noodles. Cook for 3-4 minutes while stirring and combining and serve hot.

Nutrition Per serving
Carbs (g) 6.6
Fat (g) 5.8
Protein (g) 21
Fibre (g) 3
Calories 168