Preparation: 20 mins + chilling time Cooking: 12 mins Serves: 4
500g fresh Singapore-style noodles
2 tbs kecap manis
2 tbs water
2 tsp cornflour
500g pork loin steaks, trimmed and cut into thin strips
2 tbs vegetable or peanut oil
1 red capsicum, deseeded and cut into thin strips
2 green onions (shallots), finely sliced
2 garlic cloves, finely chopped
200g snow peas, trimmed and halved diagonally
1/3 cup roasted peanuts, chopped (optional)
Step 1: Place noodles into a heatproof bowl. Cover with boiling water and stand for 1 minute. Drain and separate noodles. Set aside.
Step 2: Combine 1 tbs kecap manis, 1 tbs water and cornflour in a large glass or ceramic bowl. Add pork and toss to coat. Cover and refrigerate for 15 minutes.
Step 3: Heat 1 tbs oil in a wok over high heat. Stir fry pork in batches, for 2-3 minutes until browned and almost cooked through. Transfer to a plate.
Step 4: Heat remaining 1 tbs oil in the wok. Add capsicum, green onions and garlic and stir-fry for 2 minutes. Toss through snow peas and stir-fry for 1 minute. Add remaining 1 tbs kecap manis and 1 tbs water, cover and cook
for 1 minute.
Step 5: Toss over high heat until well combined. Toss through noodles. Serve with a scatter of the roasted peanuts if using.