Pork, Noodle And Thai Basil Stir-Fry - cooking recipe

Ingredients

2 tbsp peanut oil
1 1/4 lbs boneless pork chops, thinly sliced
1 lb fresh egg noodles
1 large red onion, thinly sliced
1 None long red chili pepper, thinly sliced
2 cloves garlic, crushed
2 tbsp grated fresh ginger
1/4 cup kecap manis ( thick sweet soy sauce)
1 tbsp fish sauce
2 tbsp lime juice
7 oz snow peas, trimmed, halved
1 cup shredded Chinese cabbage
1/2 cup Thai basil leaves
None None Lime wedges, for serving (optional)

Preparation

Heat 1 tbsp of the oil in a wok or large skillet on high heat. Stir-fry pork in small batches, until pork is well browned. Remove from wok.
Place noodles in a large bowl. Cover with boiling water and let stand for 5 mins. Drain well.
Heat the remaining 1 tbsp oil in wok. Stir-fry onion until almost tender. Add chili pepper, garlic and ginger; stir-fry until fragrant. Add the sauces, lime juice and snow peas; stir-fry until snow peas are just tender.
Return pork to wok with the cabbage, basil leaves and noodles; stir-fry until noodles are heated through.
Divide stir-fry among bowls and serve with lime wedges, if desired.