500g pork fillet, trimmed, thinly sliced
1 red capsicum, chopped
150g sugar snap peas, trimmed
1/3 cup hoisin sauce
1 tablespoon soy sauce
½ wombok (Chinese cabbage) (800g), finely shredded
5 green spring onions, thinly sliced
100g packet crunchy fried noodles
1 tablespoon white vinegar
1 tablespoon white sugar
2 teaspoons sesame oil
2 teaspoons soy sauce
To make salad, combine wombok and onions in a large bowl. Set noodles aside.
To make dressing, whisk all ingredients in a small jug. Refrigerate salad and dressing, covered, while cooking pork.
Heat an oiled, large non-stick wok or large frying pan over a medium to high heat. Add pork in two batches. Cook, in a single layer, for 2 minutes. Turn pork. Cook for a further 1 to 2 minutes, or until just cooked. Transfer to a bowl.
Reheat oiled wok over a high heat. Add capsicum and peas. Stir-fry for about 1 to 2 minutes, or until lightly browned. Return pork to wok with combined sauces and 2 tablespoons hot water. Stir-fry, for a further 1 minute or until hot. Remove.
To serve, add dressing and half the noodles to salad. Toss well. Transfer to a serving plate. Top with pork stir-fry. Sprinkle with remaining noodles.