Five-Spice Caramel Pork

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pork strips and cook, tossing, for 2-3 minutes, or until browned and cooked through. Transfer to a medium bowl. Return the pan to a medium-high heat with a drizzle of olive oil and add the red onion. Cook, stirring, for 3 minutes, or until softened. Add the Chinese five spice (see ingredients list) and cook for 1 minute, or until fragrant. TIP: Chinese five spice has an aniseed flavour, use less if you're not a fan!

Reduce the heat to medium-low. Add the brown sugar, water (see ingredients list), fish sauce and soy sauce (for the sauce) to the pan with the onion. Season with a pinch of salt and pepper and stir to dissolve. Simmer for 8-10 minutes, or until the sauce has thickened slightly. Return the pork strips to the pan, stir to coat, then remove from the heat. TIP: The sauce will thicken further once the pan is off the heat.

While the caramel sauce is cooking, add the ramen noodles (see ingredients list) to the boiling water and cook for 3 minutes or until tender. Drain and refresh under cold water.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook for 3-4 minutes or until softened. Add the garlic, ginger, sugar snap peas and 1/2 the long red chilli (if using). Cook for 1-2 minutes or until fragrant. Add the cooked ramen noodles, sesame oil and soy sauce (for the noodles) to the pan. Toss together until the noodles have warmed through.