- 1. Place noodles in a large bowl, cover with a kettle of hot water and set aside to soak.
- 2. Place the stock, ginger and curry paste in a large pan and bring to the boil.
- 3. Add the pork and simmer for 2 mins then add the broccoli, sugar snaps and beansprouts and cook for a further minute.
- 4. Drain the noodles and divide between four deep bowls.
- 5. Pour over the pork broth then scatter over the chilli, spring onions and coriander leaves.
- 6. Serve with lime wedges.