Chilli pork and asparagus stir-fry
Dry soba noodles (100% buckwheat)
Rice bran oil
Lean pork fillet
400 g, fat trimmed, thinly sliced (buy 500g)
1 small, thinly sliced
2 bunch(es), trimmed, thinly sliced
200 g, halved
4 individual, thinly sliced
2 clove(s), crushed
Fresh red chilli
1 whole, thinly sliced
Sweet chilli sauce
- Cook noodles in a large saucepan of boiling salted water, following packet instructions, or until tender. Drain.
- Meanwhile, heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry pork, in batches, for 2–3 minutes or until browned. Transfer to a plate.
- Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add capsicum, asparagus and snow peas and stir-fry for 2 minutes or until vegetables are just tender. Add shallots, garlic and chilli and stir-fry for 1 minute.
- Combine kecap manis, sweet chilli and fish sauces in a small jug. Add to wok with pork and stir-fry for 2 minutes or until heated through. Serve noodles topped with stir-fry.