Sweet and Spicy Pork Stir Fry with Chinese Noodles

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to the boil. Cook the noodles uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 5 minutes. Drain well.

Whisk together the 3 tablespoons soy sauce, 180ml sweet chilli sauce, 1/2 teaspoon garlic granules, the ground ginger and the sesame oil in a large bowl; add the noodles and toss to coat; set aside.

Whisk together the 120ml soy sauce and 1/2 teaspoon garlic granules in a large bowl; add the pork and stir to coat. Allow to marinate for 5 minutes.

Heat the cooking oil in a wok or a large, deep frying pan over medium-high heat. Add the pork, onions, and crushed chilli flakes to the oil; cook until the pork is browned completely. Stir in 3 tablespoons sweet chilli sauce, cabbage, celery, carrots and peppers; cook and stir until vegetables are completely heated, about 5 minutes. Whisk together the cornflour and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.