2 tbs peanut oil, plus extra 1 tbs
2 shallots, thinly sliced
2 cloves garlic, finely chopped
1 long red chilli, thinly sliced
½ Riverview Farms Roast Pork, diced (reserve crackling)
2 eggs, lightly whisked
400g fresh wide rice noodles
2 cups bean shoots
4 spring onions, thinly sliced
3 tbs soy sauce
1 tbs kecap manis
1 tbs oyster sauce
- 1
For the sauce, whisk all the ingredients together in a small bowl and set aside.
- 2
Heat the oil in a wok or large frying pan over high heat. Add the shallots and stir-fry for 2-3 minutes until lightly caramelised. Add the garlic and chilli and cook for a further 30 seconds until fragrant. Add the pork and stir-fry for another 3-4 minutes until the pork begins to crisp around the edges.
- 3
Push the ingredients to the side of the wok, add an extra tablespoon of oil then pour in the eggs, spreading them around the wok until they are set. Add the noodles and the sauce and toss until combined, followed by the bean shoots and the spring onions.
- 4
Serve noodles topped with finely chopped crackling sprinkled on top.
