250g pack dried medium egg noodles
2 tbsp vegetable oil
40g unsalted cashew nuts
1 pork fillet (weighing about 350g), cut into strips or thin slices
6 spring onions, sliced
2 sticks celery, sliced
100g mangetout or sugar snap peas, halved
2 South African Royal Gala apples, cored and thinly sliced
1 large garlic clove, crushed
2 tsp grated fresh root ginger
1 tbsp cornflour
2 tbsp soy sauce
100ml unsweetened apple juice
50ml vegetable stock
Freshly ground black pepper
1 tbsp sesame seeds
1 Put the noodles into a heatproof bowl and cover with boiling water. Leave to stand for 5-6 minutes while making the stir-fry.
2 Heat the vegetable oil in a wok or large frying pan and add the cashews, browning them for about 30 seconds. Remove with a draining spoon and set aside.
3 Add the pork fillet and stir-fry over a high heat for 3-4 minutes, then add the spring onions, celery, mangetout or sugar snap peas, apples, garlic and ginger. Cook over a high heat for another 3-4 minutes.
4 Blend together the cornflour, soy sauce, apple juice and vegetable stock. Add to the stir-fry with the drained noodles and cook gently for a few seconds. Season with black pepper and serve, sprinkled with the cashew nuts and sesame seeds.
Cook’s tip: To save time, use ready-prepared ginger and garlic. You can vary the type of South African apples too – Granny Smith or Golden Delicious also work well.