100 g (3 1/2 oz) pork fillet, cut into thin strips
2 tablespoons sweet chilli sauce
2 tablespoons vegetable oil
1 red pepper, sliced
4 spring onions, sliced
2 garlic cloves, crushed
1 teaspoon finely chopped fresh root ginger
1 tablespoon curry paste
100 g (3 1/2 oz) raw squid rings
150 g (5 oz) cooked peeled small prawns
300 g (10 oz) pack fresh egg noodles
2 tablespoons soy sauce
50 g (2 oz) bean sprouts
Toss the pork strips in the sweet chilli sauce. Cook under a preheated hot grill for 7 minutes, turning once, until cooked through, then keep warm.
Heat a wok until smoking, then pour in the oil. Stir-fry the red pepper for 1 minute. Add the spring onions, garlic and ginger and toss around the pan, then stir in the curry paste followed by the squid rings. Stir-fry for 1 minute until the squid is cooked through.
Add the prawns, noodles, soy sauce, bean sprouts and pork to the wok, with a splash of boiling water if necessary. Toss around the pan until heated through, then divide into serving bowls and serve immediately.