Ingredients required for this recipe:

250g Trident Rice Stick Noodles
300g lean pork, finely sliced
2 teaspoons rice wine
2 teaspoons light soy
2 teaspoons chopped fresh ginger
2 1/2 tablespoons oil
2 celery sticks, finely sliced
1/2 red capsicum, cut into fine strips
3 spring onions, sliced
1 cup OXO chicken stock (made up as a liquid)
80g fresh bean sprouts

Instructions:

Soak Trident Rice Stick Noodles in boiling salted water for 4 minutes. Drain.
Marinate pork in rice wine, soy and ginger for 4 minutes.
Heat oil in the wok and stir-fry celery, red and yellow capsicum and onions for 2 minutes. Remove to a plate.
Stir-fry pork for 1 1/2 minutes.
Add stir-fried vegetables, Trident Rice Stick Noodles, bean sprouts, chicken stock and Trident Sweet Chilli Sauce. Salt to taste. Stir-fry for 1 1/2 minutes and serve.