Photo: Marina Oliphant
- ½ a packet of thin rice stick noodles (rice vermicelli)
- 500g Chinese barbecued pork
- ¼ cup chicken stock
- 2 tbsp soy sauce
- 1 tsp brown sugar
- 2 tbsp peanut oil
- 1½-2 tbsp curry powder
- 2 cloves garlic, minced
- 2 tsp minced ginger
- 1 onion, peeled and sliced
- 1 red capsicum, deseeded and finely sliced
- ¼ Chinese cabbage, shredded
- 1 cup mung bean sprouts
- salt and pepper, to taste
- 2 eggs
- coriander for garnish
Place noodles in a large, heatproof bowl. Pour over boiling water to cover and soak for 5 minutes, gently stirring to break up any clumps. Drain the noodles in a colander and rinse.
Cut the barbecued pork into thin slices.
In a small bowl, mix the chicken stock, soy sauce and brown sugar. Set aside.
Heat a large wok over high heat. Add the oil and when it is hot, add the curry powder, garlic and ginger. Stir-fry briefly until fragrant. Add the onion and capsicum and stir-fry for 1-2 minutes until it begins to soften, then add the cabbage and stir-fry for about 2 minutes.
Stir in the bean sprouts, cook briefly, and then add the pork and the noodles. Add the sauce, tossing the ingredients carefully to mix. If too dry, add a bit more chicken stock or water as needed.
Add salt and black pepper to taste, and more curry powder, soy sauce or sugar if desired.
Make a simple omelet by whisking the eggs with 2 tablespoons of water and cooking in a small non-stick pan. When cooked, remove from pan and roll up. Slice thinly and scatter over the noodles. Garnish with coriander and serve.
- Main Ingredients - Pork, Noodles
- Cuisine - Malaysian
- Course - Lunch, Dinner