Aeropuerto

Step 1: Heat 1 tsp vegetable oil in a large non-stick pan over a medium heat, pour in 3 eggs and swirl into a thin omelette. Cook until just set, then slide onto a board.

Step 2: Cook 7 oz egg noodles in boiling water as the packet says, drain and rinse in cold water. Shake dry.

Step 3: Heat half of 2 tbsp vegetable oil in a wok over a high heat until smoking. Stir-fry 10 ½ oz pork shoulder or tenderloin until browned and cooked through to 160°F, with no pink. Lift out.

Step 4: Add the rest of 2 tbsp vegetable oil, 3 garlic cloves and 1 tbsp fresh ginger and stir for 20 seconds until fragrant.

Step 5: Add 1 ⅓ lb cooked long-grain rice and the noodles and stir-fry, tossing and pressing against the hot wok, until the rice grains separate and pick up toasty spots.

Step 6: Return the pork with 5 ½ oz bean sprouts, 2 ⅞ oz snow peas and most of 3 ¼ spring onions, then add 3 tbsp soy sauce and 2 tbsp oyster sauce and toss until everything is coated and the sprouts just wilt.

Step 7: Stir in 1 tsp sesame oil. Pile onto plates, lay strips of omelette on top and scatter with the rest of ¾ spring onions.