Sweet and sour pork with noodles
Canned pineapple in natural juice
1½ tbs, (sweet soy sauce)
1 tbs, white
Fresh Singapore noodles
Lean pork fillet
400 g, (Buy 500g), fat trimmed, thinly sliced
1 medium, cut into thin wedges
1 medium, thinly sliced
Sugar snap peas
Canned baby corn in brine
400 g, (1x400g can)
250 g, halved
2 tbs, chopped
- Drain pineapple, reserving juice in a jug. Add kecap manis, vinegar and tomato sauce to juice in jug.
- Place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes or until noodles begin to soften and loosen. Gently separate noodles with a fork or chopsticks. Drain well.
- Meanwhile, heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry one-third of the pork for 2 minutes or until browned. Transfer to a plate. Repeat with remaining pork, in 2 batches, reheating wok and adding 1 teaspoon oil each time.
- Reheat wok over medium-high heat. Add remaining oil and heat for 20 seconds. Stir-fry onion for 1 minute. Add capsicum, sugar snaps, corn and tomatoes and stir-fry for 2–3 minutes or until tender. Return pork to wok with pineapple pieces, juice mixture and noodles. Stir-fry for 1 minute or until heated through. Serve sprinkled with coriander.