250g thin rice stick noodles
¼ cup crunchy peanut butter
¼ cup soy sauce
1 tablespoon vegetable oil
1 onion, finely chopped
2 cloves garlic, crushed
500g pork mince
1 tablespoon mild curry powder
1 large carrot, peeled, coarsely shredded
200g snow peas, trimmed, halved diagonally
½ cup fresh coriander leaves
Lemon wedges, to serve
Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes. Drain. Rinse under cold water. Drain well.
Whisk peanut butter with sauce in a small jug until combined.
Heat oil in a large, non-stick wok over a medium to high heat. Add onion and garlic. Stir-fry until soft. Add pork. Stir-fry, breaking up mince for a further 4 minutes, or until changed in colour. Stir in curry powder.
Add carrot and snow peas. Stir-fry for 2 minutes. Add noodles and peanut butter mixture. Stir-fry for a further 1 to 2 minutes, or until combined and hot. Stir in coriander. Remove from heat.
Serve with lemon wedges.