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2 nests medium rice noodles

2 tsp cornflour

2 tbsp gluten free soy sauce

1 tbsp maple syrup

1 tbsp sunflower oil

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.

Recipe adapted from: Good Food

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