Ingredients
12 total- 1 tbsp roasted curry powder (mild or medium)
- 1 tbsp reduced-salt dark soy sauce
- 1 tbsp reduced-salt light soy sauce
- 1 tsp soft light brown sugar
- 2 tbsp vegetable oil
- ½ (500g) pack pork mince
- 10 fresh curry leaves
- 1 birdseye chilli, sliced
- 4 salad onions, thinly sliced, green and white parts separated
- 120g frozen peas
- 2 nests of fine egg noodles
- 1 tsp toasted sesame oil
Method
7 stepsStep 1
Mix the curry powder, dark soy sauce, light soy sauce and sugar in a bowl.
Step 2
Heat 1 tbsp veg oil in a wok over medium-high heat until smoking. Add the pork, then spread it over the base with a spatula. Leave to fry untouched until browned at the edges, then push to one side.
Step 3
Add the remaining oil, the curry leaves, chilli and white parts of the salad onion. Stir-fry for a few secs.
Step 4
Add the curry-soy mixture and peas; stir-fry everything for a few mins or until the pork is cooked.
Step 5
Meanwhile, cook the noodles as per pack instructions. Drain; toss with the sesame oil.
Step 6
Add 4-6 tbsp water to the wok to form a sauce; simmer for 30 secs.
Step 7
Serve the pork over the warm noodles, scattered with the sliced green salad onions.