- Preheat the oven to low to keep the pork warm later. Put a large pan of lightly salted water on to boil.
- Cut the pork into thin strips; season with pepper. Trim and slice the spring onions and celery; clean and slice the mushrooms.
- Heat half the oil in a wok or frying pan over high heat and stir-fry the pork for 4–5 minutes. Remove the meat and keep warm.
- Add the remaining oil to the wok or pan along with the celery and half the spring onions and stir-fry for 5 minutes. Add the mushrooms and cook until soft.
- Add the noodles to the boiling water, cook for 3 minutes (or as instructed on the packet), then drain well; keep warm.
- Stir the mustard and crème fraîche into the vegetables and bring the mixture to the boil. Add the pork, heat through, then season to taste with salt and pepper.
- Serve the pork spooned over the noodles; sprinkle with the remaining spring onions.
If you can't find crème fraîche use light sour cream or a mixture of cream and sour cream, or cream and yoghurt.
Beef fillet or skinless chicken can be used instead of the pork.
NUTRIENTS PER SERVING:
good source of vitamins B group and folate, and selenium and zinc.