5-cm (2-inch) fresh root ginger, peeled and cut into matchsticks
1 green chilli, deseeded and chopped
2 apples, cored and cut into wedges
2 carrots, cut into matchsticks
150 g (5 oz) broccoli florets
300 g (10 oz) ribbon rice noodles
juice of 1 lime
Heat a nonstick frying pan over a medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden and toasted. Set aside.
Heat the oil in a wok or large frying pan, add the pork and stir-fry for 6–8 minutes until lightly browned. Add the garlic, ginger, chilli, apples and vegetables and stir-fry for a further 4–5 minutes or until the pork is cooked through.
Meanwhile, cook the noodles according to the pack instructions, then add to the stir-fry with the lime juice and toss all the ingredients together.