Pork, Noodle And Thai Basil Stir-Fry

• 2 tbsp peanut oil
• 1 1/4 lbs boneless pork chops, thinly sliced
• 1 lb fresh egg noodles
• 1 large red onion, thinly sliced
• 1 None long red chili pepper, thinly sliced
• 2 cloves garlic, crushed
• 2 tbsp grated fresh ginger
• 1/4 cup kecap manis ( thick sweet soy sauce)
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 7 oz snow peas, trimmed, halved
• 1 cup shredded Chinese cabbage
• 1/2 cup Thai basil leaves
• None None Lime wedges, for serving (optional)

1. Heat 1 tbsp of the oil in a wok or large skillet on high heat. Stir-fry pork in small batches, until pork is well browned. Remove from wok.
2. Place noodles in a large bowl. Cover with boiling water and let stand for 5 mins. Drain well.
3. Heat the remaining 1 tbsp oil in wok. Stir-fry onion until almost tender. Add chili pepper, garlic and ginger; stir-fry until fragrant. Add the sauces, lime juice and snow peas; stir-fry until snow peas are just tender.
4. Return pork to wok with the cabbage, basil leaves and noodles; stir-fry until noodles are heated through.
5. Divide stir-fry among bowls and serve with lime wedges, if desired.

peanut oil, pork chops, egg noodles, red onion, long red chili pepper, garlic, ginger, manis, fish sauce, lime juice, snow peas, shredded chinese cabbage, basil, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/22383 (may not work)