200 g dried Chinese egg noodles
⅓ cup hoisin sauce
1 Tbsp sweet chilli sauce
1 Tbsp soy sauce
1 Tbsp sesame oil
1 onion, thinly sliced
1 carrot julienned
1 red capsicum julienned
2 tsp crushed garlic
2 tsp grated ginger
400 g pork mince
2 spring/green onions, cut into 3 cm lengths
- Bring a large saucepan of water to the boil and cook noodles for 3-4 min until softened. Drain and refresh under cool water and drain well. Whisk together hoi sin, sweet chilli, soy, sesame oil and ¼ cup water in a bowl.
- Heat 1 tablespoon peanut oil in a wok or large frying pan over high heat. Cook onion, carrot, capsicum, garlic and ginger for 4-5 min. Remove to a plate. Add mince to wok and cook for 5 min, breaking up any lumps with a spoon.
- Return vegetable mix to wok and add noodles, sauce mixture and spring/green onions. Stir-fry for a further 3-4 min until well combined and heated through. Garnish with chopped cashew nuts and coriander sprigs. Serve with lime halves if desired.