spicy noodle salad bowl

serves 4, takes 20 mins

300g pack straight-to-wok medium noodles
3 tbsp olive oil
250g 5% fat pork mince
1 garlic clove, crushed
½ sp crushed chillies
1 tsp clear honey
2 tbsp dark soy sauce
1 lime, juiced
2 carrots, peeled into ribbons
½ cucumber, cut into half-moons
4 radishes, sliced into rounds
2 spring onions, sliced, plus extra to serve

Put the noodles in a heatproof bowl and cover with boiling water. Leave to soak for 5 mins then drain well.

Meanwhile, heat 1 tbsp oil in a frying pan over a medium-high heat. Add the pork mince and cook, stirring, for 7-8 mins until starting to brown. Add the garlic and crushed chillies and stir-fry for 1 min, then add the honey and stir-fry for 1 min more or until the pork is cooked.

Mix the soy sauce, lime juice and remaining olive oil to make a dressing.

Mix the noodles with the carrot, cucumber, radish and spring onion and toss with the dressing. Serve the noodles topped with the mince and extra spring onion.

Fibre 5g, Carbs 27g, kcals 301