Another left-over roast pork stir-fry! I cut the pork into very thin slices across the grain and then into bite-sized slivers and quickly stir-fried in hot oil
until beginning to brown at the edges. Drained and set aside. Added mixed stir-fry vegetables, stir-fry sauce (hot chili, this time) and some ready-cooked
flat rice noodles, returned the pork to the pan, cooked it all together and served. All in less than 20 minutes. Fast food – the (slightly) healthier option!