Pork and pea noodle curry
400g Hokkien noodles
600g pork leg steaks, cut in 2cm cubes
2-3 tbsp vegetable oil, such as rice bran oil
1 onion, finely chopped
1-2 tbsp curry powder
2 cups chicken stock
1 1/2 cups frozen peas
2 tsp cornflour
Salt and freshly ground black pepper
1. Place Hokkien noodles in a bowl, cover with boiling water and leave for 1 minute to soften. Drain well.
2. Heat a wok or frying pan and stir-fry pork cubes in a little oil to brown. Set aside. Add onion to the pan and stir-fry for 5 minutes until golden brown. Add curry powder to the pan and cook for 1 minute to release flavours.
3. Return pork to the pan, add stock, peas and bring to the boil. Mix cornflour with 2 tbsp cold water and add to the pork, simmering for 5 minutes to thicken.
4. Return noodles to the pan and simmer for 1 minute more to heat through. Adjust seasoning with salt and pepper and serve noodle curry in bowls.
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