• Sunflower Oil 1 tsp
  • ‘Seriously Hot’ Chili Paste 1 level tsp
  • (½ tsp if you prefer milder flavours!)
  • Fresh Lime 1, juice & zest
  • Shoyu Soya Sauce 2 tbsp
  • Pork 350g, cut into strips
  • Medium Spinach Noodles Approx 175g
  • Coconut Milk 2 tbsp
  • Onion 1, cut into thin wedges
  • Yellow Pepper 1, cut into strips
  • Cashew Nuts 30g, split
  • Fresh Baby Spinach Leaves 200g, washed and trimmed


  1. Mix the oil, chilli paste, soya sauce and lime.
  2. Stir the Pork into the mixture and set aside for at least half an hour. Whilst the meat is marinating, soak the noodles in a large bowl of boiling hot water.
  3. Heat the wok, add the pork and marinade to it with the coconut milk and onion.
  4. Stir fry for about 4 minutes and then add the remaining ingredients. (Drain the noodles if you haven’t already done so.)
  5. Stir fry for a couple of minutes and then serve the stir fry on the bed of noodles or fold the noodles into the pork and then serve.

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