Pork and hokkien noodle curry
( SERVES 4 )
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|400 g||Hokkien noodles|
|600 g||Pork steaks/fillets|
|3 tbsp||Vegetable oil|
|2 tbsp||Curry powder|
|2 cups||Chicken stock|
|1½ cups||Frozen peas|
|1 to taste||Salt & freshly ground pepper|
- Place noodles in a bowl, cover with boiling water and leave for 1 minute to soften, then drain well.
- Heat a wok or frying pan and stir-fry pork strips in a little oil to brown. Remove to one side. Add chopped onion to the pan and stir-fry for 5 minutes until golden brown. Add (medium) curry powder to the pan and cook for 1 minute to release flavours.
- Add stock to the pan and stir to make a sauce. Return pork to the pan, add peas and simmer for 5 minutes. Return noodles to the pan and simmer for 1 minute more to heat through. Adjust seasoning with salt and pepper, if necessary. Serve in bowls.
Tip: Hokkien noodles are a thick, yellow type of egg noodle, which can be purchased fresh from Asian food stores, or as long-life noodles in packets from the supermaket. If Hokkien noodles are not available, Udon or Singapore noodles make good substitutes in this dish.