Ingredients

• 1 tbsp vegetable oil
• 150g/5½oz pork tenderloin
• cut into strips
• seasoned with salt and freshly ground black pepper
• 1 garlic clove
• finely chopped
• 1 green bird's-eye chilli
• finely chopped
• 1 stalk lemongrass
• finely chopped
• 1 kaffir lime leaf
• finely sliced
• ¼ savoy cabbage
• finely sliced
• 2 tbsp soy sauce
• 2 tbsp red wine
• 100ml/3½fl oz hot chicken stock
• 100g/3½oz rice noodles
• 1 lime
• quartered
• to garnish

Directions

• Heat the oil in a large frying pan or wok
• add the seasoned pork and stir fry for 2-3 minutes.
• Add the garlic
• chilli
• lemongrass and kaffir lime leaf and stir fry for one minute. Add the cabbage and cook for a further 2-3 minutes.
• Add the soy sauce
• red wine and chicken stock
• bring to the boil and boil until slightly reduced.
• Add the noodles and cook for 3-4 minutes
• or until the noodles are softened and the pork is completely cooked through.
• To serve
• transfer to a serving bowl and garnish with the lime wedges.