Preparation: 15 minutes
Cooking: 10-15 minutes
Total: 30 minutes
400 g pork fillet, trimmed of fat
250 g medium Chinese egg noodles
1 tablespoon sunflower oil
1 large onion, finely chopped
1 large garlic clove, crushed or finely chopped
1 tablespoon five-spice powder
300 g snow peas or sugarsnap peas
2 large red capsicums (or 1 red and 1 yellow or orange), seeded and thinly sliced
½ cup (125 ml) hot vegetable stock
sea salt and black pepper
Fresh coriander leaves to garnish
Cut the pork fillet across into 1-cm strips, then cut each slice into 1-cm slices. Cover the meat and set aside.
Cook the noodles in a saucepan of boiling water on the side burner for 4 minutes, or cook or soak them according to the packet instructions. Drain the noodles well and set aside.
Heat a wok or a large pan on the side burner over medium - high heat until hot. Add the oil and swirl to coat the wok or pan. Add the onion and garlic and stir-fry for 1 minute. Add the five-spice powder and stir-fry for another minute.
Add the pork strips to the wok or pan and stir-fry for 3 minutes. Add the snow peas or sugar snap peas and capsicum and stir-fry for another 2 minutes. Pour in the stock, stir well and bring to the boil.
Add the noodles, stir and toss for 2 - 3 minutes or until all the ingredients are well combined. Season to taste and serve immediately, sprinkled with coriander leaves.
If preferred, you can use 250 g pork and 250 g firm tofu. Drain the tofu well and cut it into 2.5-cm cubes, then add in step 4 with the snow peas and capsicum. Add 2 tablespoons light soy sauce with the stock.