2 nests medium rice noodles
2 tsp cornflour
2 tbsp gluten free soy sauce
1 tbsp golden syrup
1 tbsp sunflower oil
250g/9oz pork tenderloin, cut into bite-sized pieces
thumb-sized piece ginger, finely chopped
2 tsp garlic infused oil
Sliced scallions to serve - green end only
Bring a pan of salted water to the boil and cook the noodles following pack instructions.
Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and syrup, 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 and cook for a further 2 mins.
Reduce the heat, then add the garlic oil, gluten free soy and golden syrup 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 sliced scallions - green ends only.
Recipe adapted from: Good Food