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Food, Food, Food

Malaysian pork stirfry

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Serves :  4  ›  Preparation:  10 mins  ›  Cook:  20mins
​Ingredients:
250g dried rice noodles
2 tablespoons peanut oil
500g stir-fry pork strips
2 large brown onions, cut into wedges
2 long red chillies, deseeded, thinly sliced
1 bunch baby bok choy, leaves separated, stems sliced
1 lime, juiced
2 tablespoons kecap manis
1 tablespoon white sugar
lime wedges, to serve
Cook noodles following packet directions. Drain and set aside.

Meanwhile, heat a wok over high heat until hot. Add 2 teaspoons oil and swirl to coat. Add one-third of pork and stir-fry for 2 minutes or until sealed. Remove to a plate. Repeat with oil and remaining pork in 2 batches.

Add remaining oil to wok. Add onions and stir-fry for 2 minutes or until tender. Add chillies and stir-fry for 1 minute.

Return pork and any juices to wok. Add bok choy stems. Stir-fry for 1 minute.
​
Combine 2 tablespoons lime juice, kecap manis and sugar in a jug. Pour over pork and stir-fry for 1 minute. Add bok choy leaves and stir to combine. Spoon stir-fry over noodles. Serve with lime wedges.
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