Sticky Five-Spice Caramel Pork

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the pork strips and cook until browned and cooked through, 2-3 minutes. Transfer to a medium bowl.

Return the pan to a medium-high heat with a drizzle of olive oil. Add the red onion and cook, stirring, until softened, 3 minutes. Add the garlic, ginger and Chinese five spice (see ingredients list) and cook until fragrant, 1 minute. 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, 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 until the sauce has reduced slightly, 10 minutes. Return the pork strips to the pan and stir to coat.

While the caramel sauce is cooking, add the ramen noodles (see ingredients list), sugar snap peas and carrot to the boiling water and cook until tender, 3 minutes. Drain.

Once the caramel sauce has reduced, add the Asian greens, cooked ramen noodles and veg, sesame oil and soy sauce (for the noodles) to the frying pan. Toss together until the noodles and veg have warmed through, 1 minute.