Sichuan Pork Udon Noodles

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the carrot, zucchini and capsicum and cook until tender, tossing, 6-7 minutes. Transfer to a plate and cover to keep warm.

Return the frying pan to a high heat with a drizzle of olive oil. Add the pork mince and cook, breaking up with a wooden spoon, until just browned, 3-4 minutes. Add the garlic and ginger and cook until fragrant, 1 minute.

While the pork is cooking, add the udon noodles to the boiling water, stirring to separate the noodles, and cook until softened, 2 minutes. Drain and rinse. TIP: Use a fork to help separate the noodles!

Add the veggies and noodles to the frying pan with the mince. Remove from the heat and stir through the a squeeze of lime juice and the zest, Sichuan garlic paste, sesame oil and soy sauce.