Speedy Thai Pork and Basil Drunken Noodles

Finely slice the pork loin into 0.5 cm strips. Peel and crush the garlic. Slice the zucchini into thin batons. Trim the ends of the snow peas and slice in half lengthways. Pick the basil leaves. Finely slice the long red chilli (if using). Slice the lime into wedges.

In a medium bowl, combine the soy sauce, oyster sauce, water (check ingredients list for the amount) and sugar. Set aside.

Heat a drizzle of olive oil in a large frying pan or wok over a high heat. Crack in the egg and cook for 10 seconds, stirring gently until scrambled. TIP: If you love eggs, feel free to use 2 eggs for 2 people / 4 eggs for 4 people. TIP: Don't break up the scrambled egg too much as you want large pieces in the finished stir-fry.

Push the egg to one side of the wok, add the pork and garlic and stir-fry for 1-2 minutes, or until browned. Add the zucchini and cook for 2 minutes, or until softened.

Add the drained rice stick noodles and the soy-oyster sauce mixture to the pan with the pork. Cook, mixing together, for 2 minutes, or until the noodles are soft. Add the snow peas and cook for 1 minute, or until tender. Remove the pan from the heat and stir through more water (2 tbs for 2 people/ 1/3 cup for 4 people). TIP: Season to taste with an extra dash of soy sauce, if needed.