We didn’t feel like cooking the other night (Maus even suggested we buy a pizza!!) but I had taken pork out of the freezer so didn’t give into temptation and request a Margherita.  As it turned out, I probably cooked this meal in less time than it would have taken Maus to pick up the pizza.

This is another quickie and goodie from the Australian Women’s Weekly’s Sensational Stir Fries.  It is very similar to another stir fry recipe from the same book that I have previously posted.  Here is the link to that one.  Clearly, I like the combination of noodles, peanuts and coriander:)

If you prefer, you can substitute chicken for the pork.

You may notice my noodles are pretty fat.  They are Wokka brand Hokkien noodles and much fatter than those illustrating the recipe.  Next time I make this dish, I will use Wokka Singapore Style noodles.  They are what I used in the other recipe and appear to be similar to that used in the illustration.

• 500g Hokkien noodles
• 2 tsp Thai red curry paste
• 400g pork fillets, sliced thinly
• peanut oil
• 1 chicken stock cube
• 1 tbs* soy sauce
• 2 tsp fish sauce
• 2 tsp cornflour (corn starch)
• 125 mls water
• 50g roasted peanuts (salted or unsalted, it doesn’t really matter)
• 2 tbs* coriander leaves, chopped

*These are 20 mil tablespoons

Directions:

1. Prepare noodles as per the instructions on the packet, drain and pat dry with absorbent paper then set aside.
2. Combine pork and curry paste in bowl – rub paste into pork and set aside.
3. Blend cornflour with water in small bowl.  Add crumbled chicken stock cube, soy sauce and fish sauce.  Stir to combine then set aside.
4. Heat some oil in a wok; stir-fry pork, in batches, until tender. Set aside.
5. Heat some additional oil in wok; stir-fry noodles until heated through.
6. Stir in combined sauces and blended cornflour and stock.  Stir until mixture boils and thickens slightly.
7. Return pork to wok with peanuts and coriander, stir-fry until mixture is heated through.