If you love fat and chewy noodles and the chance to flex your wok-tossing skills, this dish is for you. It ramps up the flavour with deliciously caramelised and sticky pork and meets weeknight requirements with good handfuls of veg. Noodle on!
Heat vegetable oil in wok over high heat. Add pork mince and cook, breaking up mince with a wooden spoon, for 5–6 minutes or until caramelised. While mince is cooking, continue with step 2.
Peel and thinly slice eschalot. Trim and cut broccolini into thirds. Trim snow peas. Peel and finely grate ginger. Place ginger in a small bowl with sweet chilli sauce, sesame oil, soy sauce and 20ml (1 tablespoon) water and whisk to combine.
Place noodles in a heatproof bowl and cover with boiling water. Soak for 3 minutes and drain well.
Add eshalot to pan with a sprinkle of salt and cook for 1 minute or until slightly softened. Add broccolini and 20ml (1 tablespoon) water and cook, tossing, for 2–3 minutes or until broccolini is tender but retains some bite.
Add sauce, snow peas and noodles and cook, tossing, for 1–2 minutes or until warmed through and snow peas are tender but retain some bite.
Finely slice spring onion. Cut lime into wedges. Divide stir-fry between bowls and top with spring onion. Serve with lime.