Sweet and Sour Pork with Noodles

Steps

1. a full kettle to the boil.
2. Heat a drizzle of oil in a large frypan on high heat. Pat pork dry and toss in a bowl with seasoned flour and pepper, shaking off any excess. Cook for 5–6 minutes, tossing occasionally, ensuring all sides are golden, until just cooked through. Set aside, covered with foil, to rest. Reserve pan.
3. While pork cooks, place noodles in a medium, heat-proof bowl, cover with boiling water and use a fork to separate strands. Leave for 5 minutes then drain well. Set aside.
4. Cut carrot in half lengthways and thinly slice; thinly slice red onion; remove core and seeds from capsicum and slice 1cm.
5. Return pan to medium heat with a drizzle of oil. Cook carrot, red onion and capsicum for 3–4 minutes, until starting to soften. Add sweet and sour sauce and cook for about 1 minute, until heated through.
6. Turn off heat and return pork and any resting juices to pan, along with spinach leaves and cooked noodles. Toss to combine and season to taste with salt and pepper.
7. Divide sweet and sour pork between plates.