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Ingredients
Method
- 80g dried egg noodles
- 2 crushed garlic cloves
- ½ tbsp grated ginger
- 2 tbsp sweet chilli sauce
- ½ tbsp rice wine vinegar
- 1 tbsp dark soy sauce
- 1 tbsp oil
- 1 small red and yellow capsicum/pepper, thinly sliced
- 100g pork fillet, thinly sliced
- 1 large spring onion, thinly sliced
- Cook the noodles according to pack instructions, then drain and set aside. Whisk together the garlic, sweet chilli, ginger, vinegar, soy sauce, and 1 tbsp of water in a bowl, and set aside too.
- Heat the oil in a wok, add the capsicums/peppers and stir fry for 5 mins. Remove from the wok and set aside. Add the pork to the same wok, and cook for 3 mins or until just starting to brown, then return the capsicums/peppers, along with your sauce. Bubble away for 1 min to slightly reduce, then add the noodles. Cook through, then serve with a sprinkling of spring onion.
30 mins
1 serving
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