2 tsp olive oil
200g pork mince
1 tsp chinese five-spice powder
2tsp medium curry powder
2 garlic cloves grated or minced
150g raw prawns
120g carrots, thinly sliced or matchsticked if you prefer. (i slice as they have more bite to them)
1 red chilli deseeded and chopped
150g of straight to wok noodles
80g sliced mushrooms of your choice
120g of pak choi roughly chopped
4 spring onions, thinly sliced
2ntbsp light soy sauce
Heat the oil in a large frying pan or wok over a high heat and fry the mince for 2 minutes stirring often until browned.
Turn the heat down to medium high and add the spices and garlic, cook for 2 minutes and then add the carrots and chilli. Cook for 4 minutes then add the noodles, prawns, pak choi, mushrooms, 1 tbsp soy sauce and 2 tbsp water.
Keep cooking, moving the contents constantly to avoid overly sticking to the pan for another 1-2 minutes until everything is cooked through. If it gets too dry, just add another tbsp or 2 of water.
Serve sprinkled with the spring onions and soy sauce.