• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes.
• Drain, rinse and set aside. 

• While noodles are cooking, thinly slice carrot into half-moons. Trim 
baby broccoli and halve any thicker stalks lengthways. Trim green beans. 
Slice lime into wedges.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, 
baby broccoli and green beans, tossing, until tender, 4-5 minutes. Season to 
taste with salt and pepper and transfer to a bowl.
• Meanwhile, in a small bowl, combine peanut butter, oyster sauce, the water, 
brown sugar and vinegar, until smooth. 

• Return frying pan to high heat with a drizzle of olive oil. Cook pork mince and satay seasoning, breaking up with a spoon, until just browned, 3-4 minutes.
• Reduce heat to medium, return cooked veggies to pan and sauce mixture, 
stirring, until slightly reduced, 1 minute.
• Remove pan from heat, then add cooked noodles, tossing until combined. 

• Divide peanut pork noodles and stir-fried veggies between bowls.
• Top with a pinch of chilli flakes (if using) to serve. Enjoy!