This recipe takes 15 minutes to prepare, and another 15 minutes to cook, making it a simple delight for four people.
500g of pork fillet
1 large red chilli
3/4 cup of coconut cream
2 Tbsp of coriander
1 Tbsp peanut oil
1 garlic clove
1 medium red onion
2 tsp of grated ginger
1 Tbsp fish sauce
2 tsp caster sugar
1 Tbsp sweet soy sauce
Boil a large pot of water, and cook the egg noodles following the instructions on the packet.
Finely slice the pork, chilli, coriander, onion and garlic.
Heat some oil in a frypan or wok.
Stir-fry the chilli, garlic, ginger and onion until soft, then remove from the pan.
Fry the pork in batches long enough to seal the meat.
Combine the pork and onion mixture in a pan and fry them.
Add the fish sauce, sugar, coconut cream and coriander.
Stir fry until the whole mixture is heated through.
Drain the egg noodles and stir the soy sauce through them.
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