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This recipe relies heavily on some of my favourite Asian store cupboard ingredients and is a brilliant go to Friday night fakeaway dish!
Bring a pan of water to the boil and cook the noodles for 2-3 minutes then drain and rinse in warm water and tip into a serving bowl.
Heat the oil in a pan and fry the garlic, ginger, chilli and most of the spring onions for 5 minutes. Add the pork mince and increase the heat and brown all over.
While the mince is browning, mix all the ingredients for the dressing together in a bowl.
Add the sugar snaps, bok choi and a small splash of water and cook for 1-2 minutes. Pour over the dressing, leave to bubble for half a minute and add the noodles. If your noodles look slightly dry, don’t be afraid to add another splash of water. Scatter over the coriander, toss together and serve with a sprinkle of chopped peanuts!
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