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 red capsicum and cook until tender, tossing, 6-7 minutes. Set aside, covered 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 minutes.

While the pork is cooking, add the udon noodles to the saucepan of boiling water and cook until softened, 2 minutes. TIP: use a fork to help separate the noodles! Drain and rinse. Add a small drizzle of olive oil to prevent the noodles sticking together.

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