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400g pork fillet, thinly sliced

2 red onions, cut into wedges

1 tbsp fresh ginger, finely grated

½ tsp Chinese five-spice powder

1 tbsp vegetable oil

60g almonds

1 punnet of baby corn, halved

125ml oyster sauce

200g thin egg noodles

1 Add the pork, onion, ginger and Chinese 5-spice powder into a large bowl and stir well to combine. Set aside.

2 Heat half the vegetable oil in a wok over a high heat. Add the almonds and stir-fry for two minutes or until golden. Transfer to a bowl.

3 Add one-quarter of the pork mixture and stir-fry for 1-2 minutes or until golden. Transfer to a bowl. Repeat, in batches, with the remaining mixture until all of it is cooked.

4 Heat the remaining oil in the wok over a high heat. Add the baby corn and stirfry for 1-2 minutes or until tender.

5 Add the pork, almonds and oyster sauce and stir-fry for 1-2 minutes until heated through.

6 Meanwhile, place a large saucepan of water over a high heat and bring to the boil. Add the noodles and cook as per the packet instructions. Drain well.

7 Divide the noodles evenly among serving bowls and top with the pork stirfry. Serve immediately. Fat 26.4g, Sat.Fat 6.6g, Carbs 53.0g, Energy 605kcal, Protein 40.1g, Sodium 0.29g, Sugar 5.1g, Fibre 5.6g