Ingredients|
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| 450g thin fresh hokkien noodles |
| 2 tablespoons vegetable oil |
| 350g pork fillet, thinly sliced |
| 1 onion, thinly sliced |
| 1 small carrot, cut into matchsticks |
| 1 small red chilli, seeded, chopped |
| 4 garlic cloves, crushed |
| 2 tablespoons Thai red curry paste |
| 2 tablespoons fish sauce |
| 1 tablespoon brown sugar |
| 1 tablespoon lime juice |
| 4 spring onions, sliced on the diagonal |
| Coriander leaves, to garnish |
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Method|
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| Rinse noodles under cold water, separate and drain in a colander. Set aside. Heat 1 tablespoon oil in a wok over high heat, fry pork in batches for 2-3 minutes or until cooked through, then set aside. |
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| Heat remaining oil, add onion and carrot and stir-fry for 1 minute. Add chilli, garlic and curry paste, then stir-fry for a further minute. Return pork to wok and add fish sauce, sugar, lime juice and noodles. Cook until heated through, add half the spring onions and use the remainder to garnish with the coriander. |
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