- 200g rice stick noodles
- 1 teaspoon vegetable oil
- 1 (about 415g) pork fillet, thinly sliced across the grain
- 5cm-piece fresh ginger, peeled, finely grated
- 2 garlic cloves, crushed
- 1 long fresh red chilli, halved lengthways, deseeded, thinly sliced
- 80ml (1/3 cup) kecap manis
- 2 tablespoons fresh lime juice
- 1 bunch baby bok choy, leaves separated, washed
- 2 tablespoons coarsely chopped fresh coriander
- Fresh coriander leaves, to garnish
- Step 1Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Stir with a fork to separate. Drain.
- Step 2Heat the oil in a wok or large frying pan over high heat until just smoking. Add half the pork and stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat with remaining pork.
- Step 3Add the pork, ginger, garlic and chilli to the wok and stir-fry for 1 minute or until aromatic. Add the kecap manis and lime juice and bring to the boil. Add the noodles and bok choy, and stir-fry for 2 minutes or until bok choy just wilts. Add the coriander and gently toss to combine. Divide the noodles among serving bowls and sprinkle with coriander leaves to garnish. Serve immediately.
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Ben Dearnley
- Publication: Australian Good Taste