250g/9oz pork tenderloin, cut into bite-sized pieces
thumb-sized piece ginger, finely chopped
1 red chili, deseeded and sliced
100g green beans
1 tsp sesame seed
Bring a pan of salted water to the boil and cook the rice noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the gluten free soy sauce and maple, and set aside.
Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, chili and green bean, and cook for a further 2 mins.
Reduce the heat, then add the gluten free soy and maple mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.