Ingredients

  • 1 pack Flat rice noodles
  • 500 g Pork mince
  • 2 Eggs
  • 3 cl Garlic
  • 1 Chilli
  • 1 Onion
  • 1 bunch Spring onions
  • 250 g Sugar snap peas
  • 1 Limes
  • 1 t Brown sugar
  • 4 t Fish sauce
  • 2 t Soy sauce
  • 2 t Kecap manis
  • 4 t Chilli-garlic sauce

The lime and sugar substitute for tamarind paste, which I don’t generally have: if you want to use that instead, halve the lime and ditch the sugar. Sub chilli-garlic sauce for two additional cloves of crushed garlic in the sauce, no sugar, and sweet chilli sauce. Undercook the noodles or they’ll disintegrate in the pan.

Instructions

  1. Bring a saucepan of water to boil and remove from heat, then add the pack of rice noodles. Follow the packet directions, but undercook slightly by a few minutes.
  2. Wash 250 g of sugar snap peas and 1 bunch of spring onions, then cut crosswise into 1 cm pieces.
  3. Fry 500 g pork mince and 1 diced onion in a large saucepan.
  4. Mix sauce in a small bowl: 1 lime, 1 t brown sugar, 4 t fish sauce, 2 t soy sauce, 2 t kecap manis, and 4 t chilli-garlic sauce.
  5. Add 3 cloves of crushed garlic and 1 sliced chilli to pan with pork. Add sugar snap peas and spring onions and fry to soften.
  6. Scramble 2 eggs in pan.
  7. Add drained noodles and sauce then warm through.