Sichuan Pork Rice Bowl for Dinner

While the rice is cooking, bring a second medium saucepan of salted water to the boil. Thinly slice the carrot (unpeeled) into half-moons. Cut the capsicum into 2cm pieces. Roughly chop the Asian greens and coriander. Thinly slice the spring onion. Cut the lime (see ingredients list) into wedges. Add the flat noodles to the saucepan of boiling water and cook until tender, 2-3 minutes. Drain and refresh under cold water. Return to the saucepan.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and capsicum and cook until softened, 4-5 minutes. Add the Asian greens and 1/2 the soy sauce and cook until tender, 2 minutes. Transfer to a bowl.

Return the pan to a high heat with a drizzle of olive oil. Add the pork mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Remove the pan from the heat and stir through the Sichuan garlic paste (see ingredients list), roasted cashews, spring onion and the remaining soy sauce. Squeeze over juice from the lime wedges, to taste.

Reserve 2 portions of the pork mince and veggies for lunch. Divide the garlic rice between bowls and top with the remaining Sichuan pork and veggies. Garnish with the coriander.