200g dried egg noodles
500g pork mince
1⁄4 cup tom yum paste
1⁄3 cup water
250g bag stir-fry vegetable superfoods
3 green spring onions, finely chopped
1 cup coarsely chopped fresh coriander
1⁄2 cup roasted cashews
Prepare noodles according to packet directions. Drain.
Meanwhile, heat an oiled, large wok over a high heat. Add pork. Stir-fry for about 5 minutes, or until changed in colour. Add paste. Stir-fry for 2 minutes, or until fragrant.
Add noodles and water to wok. Stir-fry for 1 minute, until combined. Add the vegetables, onions, coriander and cashews. Stir-fry for a further 1 minute, or until hot.
Transfer to a serving bowl.
This recipe originally appeared on New Idea Food