Cook the noodles to pack directions; set aside about 100g (3½oz).
Mix the soy sauce, honey and sherry with the sesame oil. Stir 1tbsp into the reserved noodles and keep in the fridge for tomorrow's lunch. Stir the cornflour into the remaining mixture.
Cut the carrots into slim matchsticks and deseed and slice the red pepper.
Heat the oil in a wok and fry the pork for 5-6 minutes, until almost cooked. Remove and set aside. Add the garlic, ginger, chilli, spring onions, red pepper and carrots and stir-fry for 2-3 minutes. Return the pork to the pan, add the dressing mixture and mangetout and cook for 2-3 minutes.
Stir in the noodles, heat through and serve.
Noodles can easily stand being kept on stand-by in the fridge after being cooked, as this duo of great-tasting dishes proves.
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