350g courgette, spiralized into noodles500g lean pork mince 2 tbsp soy sauce 2 tbsp rice wine vinegar 2 tbsp olive oil 2 garlic cloves, crushed 3cm piece of root ginger, peeled and grated 2 chillies, deseeded and finely sliced 1 tsp Szechuan peppercorns, crushed (or use dried chilli flakes) 5 spring onions, sliced diagonally 1 red pepper, deseeded & sliced 100g baby sweetcorn, sliced 100g asparagus tips, sliced 150ml 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.