Categories: September

Ingredients

• 250g medium egg noodles
• 2 tbsp vegetable oil
• 350g pork fillet, trimmed and thinly sliced
• 1 onion, thinly sliced
• 1 carrot, cut into thin strips
• 1 hot red chilli, deseeded and chopped
• 4 garlic cloves, crushed
• 2 tbsp Thai red curry paste
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• juice of 1 lime
• 4 spring onions, sliced on the diagonal
• fresh coriander leaves, to garnish

Directions

1. Cook the noodles in boiling water according to packet instructions. Drain and cool under running water. Set aside.

2. Heat 1 tablespoon of the oil in a wok over a high heat. Fry the pork in batches for 2-3 minutes until browned and just cooked through. Set aside.

3. Heat the remaining oil in the wok, add the onion and carrot and stir-fry for 1 minute. Add the chilli, garlic and curry paste and stir-fry for another minute.

4. Return the cooked pork to the wok, along with the fish sacue, sugar, lime juice and noodles. Toss together for 1-2 minutes until heated through. Mix in half the sping onions and divide between 4 bowls.

5. Garnish with coriander leaves and the remaining spring onions.

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