Step 1

Bring a large pan of salted water to the boil. Cut the lasagne sheets, if using, into thick strips.

Step 2

Heat the oil in a wok or deep frying pan over a high heat and add the mince. Break up with a spatula and cook for 6-8 minutes or until golden and crisp. Add the garlic, ginger, spring onions, chilli flakes and peppercorns, and fry for another 3-4 minutes.

Step 3

Cook the pasta for 4-6 minutes or until tender. Add the pak choi for the final minute. Drain well.

Step 4

Stir the soy and vinegar into the pork, then toss in the drained pasta, greens and chilli and sesame oil. Toss everything together to coat in the sauce before serving.