Ingredients
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500 g hokkien noodles
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2 carrots
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2 tablespoons peanut oil
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1 onion, sliced thickly
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2 garlic cloves, crushed
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300 g broccoli, chopped coarsely
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200 g baby corn, halved lenghtways
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600 g lean pork, cut into strips
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1 teaspoon cornflour
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1 tablespoon brown sugar
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1/3 cup sweet chili sauce
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2 tablespoons ketjap manis
Instructions
- 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.