Ingredients:
500 g hokkien noodles
2 carrots
2 tablespoons peanut oil
1 onions, sliced thickly
2 garlic cloves, crushed
300 g broccoli, chopped coarsely
200 g baby corn, halved lenghtways
600 g lean pork, cut into strips
1 teaspoon cornflour
1 tablespoon brown sugar
1/3 cup sweet chili sauce
2 tablespoons ketjap manis
Directions:
Place noodles in large heatproof bowl; cover with boiling water; seperate noodles with fork and drain.
Cut carrots into thin strips.
Heat half the oil in wok and stir fry onion and garlic til onion softens. Add carrot, broccoli and corn, stir fry until just tender. Remove from wok.
Heat remaining oil in wok, stir fry pork in batches until browned all over.
Blend cornflour and sugar with sauces in a small jug. Return veggies to wok with pork and sauce mixture; stir fry til sauce boils and thickens slightly. Add noodles, stir fry til heated through.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.