Makes four servings (plus a little for lunch tomorrow)

400gm wheat noodles

500gm pork mince

1 brown onion (thinly sliced)

1 ginger knob (finely chopped)

3 garlic cloves (thinly sliced)

8 spring onion (whites thinly sliced, green reserved for garnish)

1 red capsicum (thinly sliced)

1 bunch Chinese spinach (just leaves and washed)

3 tbl sp dark soy sauce

3 tbl sp light soy sauce

1 tbl sp sesame oil

1 tbl sp honey

Neutral oil

Black vinegar

1. Start by prepping everything. Cook wheat noodles to al dente and strain. Cut up all the veg and aromats. Wash spinach and mix the sauces all together (dark soy, light soy, sesame oil and honey).

2. Get heavy pan or wok on over high heat. Add a solid glug of neutral oil to the pan and once hot add in pork mince. Cooking the mince for a couple minutes on both sides and break up with the back of a wooden spoon. Add in onion, ginger, garlic and spring onion whites and cook for another 3 minutes mixing through. Add in a solid glug of black vinegar and cook that out (2 minutes) scraping the bottom and cook to remove anything stuck. Add red capsicum in and cook for another 2 minutes.

3. Lower heat to medium and add in Chinese spinach and wilt into stir fry completely, before adding in your wheat noodles and sauce mix. Cook altogether for another 2 minutes to bring together and then serve, finishing with some greens from the spring onions for garnish.