One-Pot Sichuan Pork & Veggie Noodle Soup

• In a large saucepan, heat a drizzle of olive oil over high heat. Cook  
pork mince, breaking up with a spoon, until just browned, 3-4 minutes.
• Add sweet soy seasoning and cook until fragrant, 1 minute. Transfer to a 
bowl and cover to keep warm. 

• Return saucepan to a medium-high heat, add the boiling water  
(3 1/2 cups for 2 people / 7 cups for 4 people), oyster sauce and Sichuan 
garlic paste. Stir to combine, then bring to the boil.
• Add egg noodles and Asian stir-fry mix then cover with a lid. Reduce to a 
simmer and cook until noodles are tender, 4-5 minutes.
• In the last minute, gently stir noodles with a fork to separate. Add a good 
squeeze of lemon juice and season to taste with salt and pepper.