Pork, Nut & Vegetable Noodles

• 900 g pork tenderloin
• 8 tablespoons dark soy sauce
• 2 tablespoons cornflour
• 125 g cashew nuts
• 125 g peanuts
• 6 tablespoons frying oil (groundnut)
• 1 inch fresh ginger (cut into matchsticks)
• 4 garlic cloves (finely chopped)
• 2 red bell peppers (chopped)
• 4 celery ribs (sliced)
• 10 baby corn (chopped)
• 150 g sugar snap peas
• 700 ml chicken stock
• 2 tablespoons fresh coriander (chopped)
• noodles

1. Cut the pork into 1/2 slices & place in a shallow dish.
2. Mix the soy sauce & cornflour together & pour over the pork mixing evenly.
3. Cover with clingfilm & leave to marinate in the refrigerator for at least 6 hours.
4. Stir fry the cashew & peanuts in a dry wok until toasted; reserve.
5. Combine all the vegetables, garlic & ginger.
6. Heat a wok with 1/2 of the frying oil & stir fry the vegetables until the celery & peppers have softened; remove from wok & keep warm.
7. Drain the pork reserving the remaining Marinade.
8. Using the remaining oil heat in the wok until nearly Smoking & stir fry the pork for around 5 minutes or until browned.
9. Add the chicken stock & remaining marinade to the wok & simmer hard until the sauce has reduced by around 2 thirds as you don't want the pork too wet when adding the noodles.
10. Add the vegetables, cashew & peanuts, freshly cooked noodles & chopped coriander.
11. Stir fry for 3 minutes & serve immediately with fresh crusty white bread.

soy sauce, cornflour, nuts, peanuts, frying oil, ginger, garlic, red bell peppers, celery, corn, sugar snap peas, chicken stock, fresh coriander, noodles

Taken from www.food.com/recipe/pork-nut-vegetable-noodles-162003 (may not work)