Author Notes: Really not a lot to say about stir-fries that hasn’t been said before. Using a few pantry staples and whatever vegetables you have on hand, you can whip up something delicious in a matter of minutes. They come in handy especially when, say, you’ve been homebound for a week and are running out of options, and you have scraps of leftover vegetables moping around in the refrigerator begging to be productive in some way. 

Stir-Fried Rice Noodles with Minced Pork and Black Bean

Serves 3 to 4

• 200grams rice noodles
• 300grams minced pork
• 1/2cup chopped baby corn
• 1head of broccoli, chopped into florets
• 1-inchpieces of ginger, finely sliced
• 5cloves of garlic, finely chopped
• 1small onion, chopped
• 3stalks of spring onions, chopped (set the tops aside to use as garnish)
• 3teaspoons black bean paste
• 1 1/2teaspoons soya sauce
• 1teaspoon rice vinegar
• 1/2teaspoon chile flakes
• 2tablespoons olive oil (plus extra for the eggs)
• 3eggs, lightly beaten
• 2dried red chiles, halved and de-seeded
• 1teaspoon sesame oil
• 2teaspoons sesame seeds, lightly toasted
• 2tablespoons peanuts, coarsely chopped
• Freshly ground black pepper
• Salt

1. Cook the rice noodles in a pot of boiling water. Immerse the baby corn into the same pot as the noodles 3 minutes before the noodles are done. Blanch the broccoli a minute before both are done, and drain out all together. You want the noodles and vegetables to be al dente and still have a bite to it.
2. Pour the olive oil into a wok/pot over medium heat and toss in the dried red chiles, onions, spring onions (the bottom part), ginger, and garlic. Sauté for a few minutes until translucent and lightly browned.
3. Add the pork into the wok and, using a spatula, break up any clumps that are stuck together. Brown the meat thoroughly for a few minutes. Add in the black bean paste, soya sauce, rice vinegar, pepper, and chile flakes. (Note: Start by using 2 teaspoons each of soya sauce and rice vinegar, and taste before adding more). Cook for a few minutes until the rawness of the sauces are cooked off. Taste and adjust seasoning; set aside.
4. In a skillet, lightly toast the sesame seeds and peanuts; set aside to sprinkle on top later. In the same skillet, add a few teaspoons of olive oil and lightly scramble the eggs, keeping it just a teeny bit runny.
5. Toss in the noodles and vegetables into the minced pork mixture; add the scrambled eggs and mix through to combine evenly. Add a little water if necessary to loosen the consistency.
6. Tip into your serving dish and garnish with the spring onion tops, peanuts, sesame oil, and seeds.

https://food52.com/recipes/33917-stir-fried-rice-noodles-with-minced-pork-and-black-bean