1. Cut the pork into 1/2 slices & place in a shallow dish. 2. Mix the soy sauce & cornflour together & pour over the pork mixing evenly. 3. Cover with clingfilm & leave to marinate in the refrigerator for at least 6 hours. 4. Stir fry the cashew & peanuts in a dry wok until toasted; reserve. 5. Combine all the vegetables, garlic & ginger. 6. Heat a wok with 1/2 of the frying oil & stir fry the vegetables until the celery & peppers have softened; remove from wok & keep warm. 7. Drain the pork reserving the remaining Marinade. 8. Using the remaining oil heat in the wok until nearly Smoking & stir fry the pork for around 5 minutes or until browned. 9. Add the chicken stock & remaining marinade to the wok & simmer hard until the sauce has reduced by around 2 thirds as you don't want the pork too wet when adding the noodles. 10. Add the vegetables, cashew & peanuts, freshly cooked noodles & chopped coriander. 11. Stir fry for 3 minutes & serve immediately with fresh crusty white bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
