Ingredients
• 1/4 cup char siu sauce
• 1/4 cup kecap manis
• 500g pork fillet, sliced
• 250g dried rice stick noodles
• 1 tablespoon peanut oil
• 1 bunch choy sum, roughly chopped
• 2 tablespoons fried shallots
Method
1. Place 2 tablespoons char siu sauce and 1 tablespoon kecap manis in a glass or ceramic bowl. Add pork. Toss to coat. Cover. Refrigerate for 1 hour, if time permits.
2. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until tender. Use a fork to separate noodles. Drain. Rinse under cold water. Drain.
3. Heat a wok over medium-high heat. Add half the oil. Swirl to coat. Add half the pork. Stir-fry for 1 minute or until lightly browned. Transfer to a bowl. Repeat with remaining oil and pork.
4. Return pork to wok. Add choy sum. Stir-fry for 1 minute. Add noodles and remaining sauces. Stir-fry for 2 minutes or until noodles are heated through. Serve with fried shallots.
