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These past few weeks have been manic not just for me personally but for London too. This is a great dinner recipe for when you are running at full speed and have no time to loose. It reflects the need for something quick, easy and full of flavour to satisfy busy appetites.

Pork Stirfry with Rice NoodlesPork Stir-fry with Rice Noodles

  • First prepare the ginger sauce. Peel a small thumb sized amount of ginger root and grate in a small bowl. Add oil (preferably peanut oil but you could use vegetable/olive oil), stir and set aside.
  • With the pork fillet, remove any excess fat and slice into strips. Mix with chinese five spice and a teaspoon of oil.
  • Prepare the vegetables by slicing half a red pepper into thin slices. Wash the pak choi and slice into smaller pieces, roughly separating the leaf with the white stems
  • Microwave fresh rice noodles for one minute
  • Meanwhile heat a wok or large frying pan on high heat. Once hot add the pork and red peppers first. After three minutes add the stems of the pak choi
  • Once the pork has cooked through add the rice noodles, bean sprouts, pak choi leaves and ginger sauce to the pan. Mix well and once everything is heated through take off the heat and serve.

Pork Stirfry with Rice Noodles RecipeLondon has been manic these past few weeks gearing up for London 2012. It’s great to see the transformation but at the same time you can feel the apprehension in the air. The dish is all about the hustle and bustle of getting something up and running, when time is short and pressure is high.

London Skyline

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