Step 1

Prepare the noodles according to the packaging. Alternatively, you could fill a large bowl with hot water and allow them to soak and soften while you cook. This is what I do.

Step 2

Heat a large skillet over medium high to high heat and add a bit of oil. If you have cast iron that is preferred as I find it is easier to develop a crust on the meat with cast iron.

Step 3

Add the pork to the pan and brown on all sides. Season lightly with salt and pepper.

Step 4

Remove from skillet once finished.

Step 5

Wash and cut all of your vegetables while the pork is cooking. Cut the onion and mushrooms into thin slices. Roughly chop the spinach into smaller pieces. Create ribbons with the carrots using a vegetable peeler by peeling down the length of the carrot. Cut those ribbons into smaller pieces.

Step 6

In the same skillet as the pork was cooked after it has finished, add a bit more oil and add in the onions, garlic and ginger. Cook for a couple of minutes to brown then add in the carrots and mushrooms.

Step 7

Salt lightly to encourage water to come out of the mushrooms and cook for a few minutes until the mushrooms have cooked down and the carrots softened.

Step 8

Add in the chopped spinach and fold in, allowing it to wilt.

Step 9

Season lightly with salt and pepper.

Step 10

In a bowl, mix the chicken stock, lemon juice, soy sauce, sugar, chili garlic sauce, and sesame oil. Stir to combine.

Step 11

Drain the water from the noodles and add the pork, vegetables, and sauce to the bowl with the noodles. Stir to combine.

Step 12

This recipe makes 6 servings. Divide your ingredients evenly between your 6 containers. Top with chopped green onions for garnish if you wish.