225g (8 oz) frozen French beans/whole beans (1¼ cups)
2 sheets medium egg noodles,140g (5 oz) (1¾ cups)
1 tbsp cornflour/cornstarch
2 tbsp soy sauce
300ml (10 fl oz) orange juice (1¼ cups, or juice of 3 medium oranges)
2 tbsp runny/liquid honey
3 spring/green onions
1 tbsp fresh coriander, chopped
You will also need a large frying pan/skillet or wok.
Prepare everything first as this dish does not take long to cook.
Slice the pork thinly into medallions. Peel and crush the garlic clove. Peel, wash, and cut the carrots into batons, 5cm (2 inch) lengths and 1.25cm (½ inch) thick. Cut the beans so they are about 5cm (2 inches) in length. Trim and thinly slice the onions.
Now everything is prepared, you are ready to start cooking.
Cook the noodles according to the directions on the packet and then drain.
Meanwhile heat the oil in the pan over a moderate heat, then add the pork and fry on both sides for about 2 minutes until they start to brown.
Add the garlic, ginger, carrots, and beans to the pan and fry for a further 4 minutes, stirring occasionally.
While the vegetables are cooking, mix together the cornflour/cornstarch in 1 tablespoon water. Stir in the soy sauce, orange juice and honey.
Once the vegetables have finished cooking, pour the sauce into the pan and stir until it starts to thicken, 1–2 minutes.
Stir through the drained noodles and spring/green onions. Then sprinkle the coriander over the top and serve.