Mee Goreng (Spicy Stir-Fried Noodles)

• 1 lb fresh wheat noodles
• None None Vegetable oil, for deep-frying
• 1 small white onion, sliced thinly
• 2 tbsp raw peanuts
• 2 tbsp peanut oil
• 1 lb pork tenderloin, thinly sliced
• 5 cloves garlic, crushed
• 2 tbsp grated fresh ginger
• 3 None fresh red Thai chili peppers, finely chopped
• 10 None fresh water chestnuts, thinly sliced
• 18 None snake beans or 7 oz green beans, thickly sliced
• 2 None stalks celery, trimmed and finely chopped
• 2 None baby bok choy, coarsely chopped
• 2 None green onions, coarsely chopped
• 1/3 cup kecap manis (thick sweet soy sauce)
• 2 tbsp sweet chili sauce
• 1 tbsp thick tamarind concentrate
• 1/3 cup vegetable stock
• 1 tsp sesame oil

1. Cook noodles in large saucepan of boiling water until just tender; drain.
2. Heat vegetable oil in small saucepan. Deep-fry white onion until browned; drain on paper towels. Deep-fry peanuts until lightly browned; drain on paper towels. Blend or process onion and peanuts until finely chopped.
3. Heat half of peanut oil in heated wok on high heat. Stir-fry pork until browned and cooked to desired doneness. Remove pork; cover to keep warm. Heat remaining peanut oil in wok. Stir-fry garlic, ginger and chili pepper until fragrant. Add water chestnuts and vegetables; stir-fry for 2 mins.
4. Return pork to pan with noodles, kecap manis, chili sauce, tamarind, stock and sesame oil; stir-fry until heated through. Serve sprinkled with onion and peanut mixture.

fresh wheat noodles, vegetable oil, white onion, peanuts, peanut oil, pork tenderloin, garlic, ginger, fresh red thai chili peppers, water chestnuts, snake beans, stalks celery, choy, green onions, manis, sweet chili sauce, tamarind concentrate, vegetable stock, sesame oil

Taken from recipes-plus.com/api/v2.0/recipes/34308 (may not work)