Mee Goreng (Spicy Stir-Fried Noodles) - cooking recipe

Ingredients

1 lb fresh wheat noodles
None None Vegetable oil, for deep-frying
1 small white onion, sliced thinly
2 tbsp raw peanuts
2 tbsp peanut oil
1 lb pork tenderloin, thinly sliced
5 cloves garlic, crushed
2 tbsp grated fresh ginger
3 None fresh red Thai chili peppers, finely chopped
10 None fresh water chestnuts, thinly sliced
18 None snake beans or 7 oz green beans, thickly sliced
2 None stalks celery, trimmed and finely chopped
2 None baby bok choy, coarsely chopped
2 None green onions, coarsely chopped
1/3 cup kecap manis (thick sweet soy sauce)
2 tbsp sweet chili sauce
1 tbsp thick tamarind concentrate
1/3 cup vegetable stock
1 tsp sesame oil

Preparation

Cook noodles in large saucepan of boiling water until just tender; drain.
Heat vegetable oil in small saucepan. Deep-fry white onion until browned; drain on paper towels. Deep-fry peanuts until lightly browned; drain on paper towels. Blend or process onion and peanuts until finely chopped.
Heat half of peanut oil in heated wok on high heat. Stir-fry pork until browned and cooked to desired doneness. Remove pork; cover to keep warm. Heat remaining peanut oil in wok. Stir-fry garlic, ginger and chili pepper until fragrant. Add water chestnuts and vegetables; stir-fry for 2 mins.
Return pork to pan with noodles, kecap manis, chili sauce, tamarind, stock and sesame oil; stir-fry until heated through. Serve sprinkled with onion and peanut mixture.