Heat 1 tablespoon of the oil in a wok or large frying pan. Add the pork and stir-fry for 5 minutes over a high heat. Reduce the heat, sprinkle in the turmeric and ground coriander and continue to stir-fry for 2 minutes. Transfer the meat to a plate and set aside.
Pour the remaining oil into the wok and add the ginger, garlic, peppers, corn and scallions. Stir-fry for 5 minutes, then return the meat to the wok with any juices on the plate. Stir-fry the meat and vegetables together so they are well mixed.
Pour in the sherry, stock and soy sauce, then reduce the heat and simmer for 5 minutes. Add the bean sprouts and noodles, cook for 2 more minutes, then sprinkle with the cilantro. Stir and serve immediately.
Variations: Good-quality curry powder or a curry paste can be used instead of turmeric and coriander. Add 2-3 teaspoons to the meat in step 1. Chicken or lamb may be used instead of the pork. A can of sliced bamboo shoots, drained, would make a handy alternative to baby corn.
Each serving: 27 g protein, 13 g fat of which 2 g saturates, 26 g carbohydrate, 5 g fibre, 359 Calories