Place a large non-stick wok over a high heat and add
the oil. Add the leek, ginger and chilli flakes and stir fry
for 2–3 minutes until fragrant.

Add the minced pork, break it up and cook for 2 minutes.
Sprinkle over the sugar, fish sauce and 1 tablespoon of
the soy sauce. Let it sizzle undisturbed until the liquid
evaporates and the pork browns, then stir. Stir once or
twice more until sticky and caramelized.

Add the carrot, red pepper, cabbage and beansprouts
and stir fry for 5–6 minutes until just tender with a little
bite. Stir in the remaining soy sauce.

Meanwhile, cook the noodles according to the packet
instructions, and drain. Divide the noodles between
2 bowls, spoon over the pork and veg, top with the spring
onion greens and serve with lime wedges to squeeze
over just before eating.

This can be stored in the fridge for up to 2 days in airtight
containers. Reheat in the microwave until piping hot.