These sticky, soy-glazed pork noodles deliver all the bold flavours of your local takeaway spot in less time than an app order. Loaded with tender pork, crisp greens and a hot, crunchy chilli-garlic oil, it’s fast-paced satisfaction delivered straight from your own kitchen.

Ingredients

• ¼ cup sesame oil
• 4 garlic cloves, finely chopped
• 1 tbsp sesame seeds
• 1 tsp chilli flakes
• 300g dried egg noodles
• 1 tbsp vegetable oil
• 800g pork tenderloin, trimmed
• ¼ cup kecap manis
• 200g sugar snap peas, trimmed
• ¼ wombok cabbage, roughly sliced
• 2 tbsp Shaoxing cooking wine
• 2 spring onions, thinly sliced

Method

• Step 1- Preheat oven to 200C fan-forced (220C conventional) and line a baking tray with aluminium foil.

• Step 2- Combine the sesame oil, garlic, sesame seeds and chilli flakes in a small frying pan. Cook gently for 6 minutes, or until garlic turns golden – keep an eye on it so it doesn’t burn. Set aside.

• Step 3- Meanwhile, cook the noodles in salted boiling water for 3-4 minutes, or until tender. Drain and set aside.

• Step 4- Heat half the oil in a large frying pan over high heat. Add the pork and cook, turning for 3-4 minutes, or until golden on all sides. Place on the prepared tray, brush with half the kecap manis and place the tray in the oven. Roast for 10-12 minutes, or until caramelised. Transfer to a plate and leave to rest, loosely covered.

• Step 5- Place the large frying pan back over high heat with the remaining oil. Add the sugar snap peas, wombok, remaining kecap manis, and Shaoxing wine. Stir-fry for 3-4 minutes, or until tender and lightly charred.

• Step 6- Divide the noodles between bowls. Serve topped with the stir-fried vegetables. Slice the rested pork, lay over the noodles, and finish with a generous drizzle of the reserved chilli-garlic oil and a sprinkle of spring onions.