There's no noodling around with this quick-fix pork stir-fry that's addictively spicy, a little peanut-y and full of umami flavours. Give it a generous squeeze of lime to deliver a final tangy punch to bring it all together.
Boil the kettle for step 2. Peel and crush garlic. Heat vegetable oil in a frypan over a medium-high heat. Add pork mince with a sprinkle of salt and cook, breaking up any lumps with a wooden spoon, for 5–6 minutes or until caramelised and cooked through. Add garlic and cook for 30 seconds or until fragrant.
Place noodles in a heatproof bowl and cover with boiling water. Set aside to soften for 3 minutes. Drain and set aside.
Juice ½ the lime. Place chilli bean paste, peanut butter, soy sauce, sesame oil, lime juice and 60ml (1/4 cup) water in a small bowl and mix until smooth.
Thinly slice bok choy. Trim snow peas and halve diagonally. Cut spring onions into 4cm lengths.
Add bok choy, snow peas and spring onion and cook for 2 minutes or until softened slightly. Add sauce and noodles and cook for a further 1–2 minutes or until warmed through and sauce has thickened slightly.
Cut remaining lime into wedges. Divide noodle stir-fry between bowls and serve with lime wedges.