Ingredients 1 large red chilli
1 tablespoon peanut oil
1 garlic clove
1 medium red onion
2 teaspoons of grated ginger
500g of pork fillet
1 tablespoon fish sauce
2 teaspoons caster sugar
3/4 cup of coconut cream
2 tablespoons of coriander
1 tablespoon kecap manis
Put large pot of water on stove to boil. Cook egg noodles as per instructions on pack.
Finely slice chilli, coriander, pork and slice onions.
Heat oil in wok. Stir-fry chilli, garlic, ginger and onion until soft. Remove from wok.
Fry pork in batches until sealed.
Return pork and onion mixture to wok. Add fish sauce, sugar, coconut cream and coriander. Stir fry until heated through.
Meanwhile, drain egg noodles and stir kecap manis through.