Beryl Tate the Kitchen Doctor E-mail:

INGREDIENTS to serve 3 or 4 people :-

450 g (1 lb) pork mince

1 onion - finely chopped

1 clove garlic - crushed

1 teaspoon coriander - crushed

2 tablespoons curry paste

2 tablespoons tomato purée

150 ml (5 fl oz) orange juice

50 g (2 oz) ready-to-eat apricots - shredded

150 ml (5 fl oz) coconut cream or coconut milk

2 teaspoons sesame seeds - toasted

110 g (4 oz) rice noodles

1 courgette - cut into strips

salt & black pepper


In a non-stick wok or saucepan, dry fry the mince for about 5 minutes until it changes colour.

Add the chopped onion and crushed garlic, and fry until softened but not browned.

Stir in the coriander, curry paste, tomato purée, orange juice, shredded apricots, and coconut cream/milk.

Bring the fragrant pork mixture to the boil, cover and simmer for 10 minutes.

Meanwhile, dry fry the sesame seeds until toasted golden brown.

Place the noodles in a large bowl, cover with boiling water for about 4 minutes, and then drain.

Wash and cut the courgette into strips, stir into the fragrant pork mixture, and then season to taste.

Serve the drained noodles on a plate, top with the fragrant pork, and sprinkle with toasted sesame seeds.