Ingredients
- 400g pork steak
- 2tbs corn flour
- Sea salt and black pepper
- 4tbs oyster sauce
- 2tbs sweet chilli sauce
- 4tbs fish sauce
- 70ml water
- 1tbs corn flour, dissolved in 20ml water
- Juice of 1 lime
- 50g cashew nuts
- 120g dried noodles
- 2tbs vegetable oil
- 1 small brown onion, peeled and sliced
- 1 red pepper, sliced
- 3 garlic cloves, crushed
- 1 red chilli, thinly sliced
- Handful of basil/thai basil, plus extra to garnish
- Start by thinly slicing the pork steak fillet and placing the pieces in a bowl. Add the cornflour, season with salt and pepper and mix by hand or with a tongs to evenly coat the pork in the cornflour, then set aside.
- In a bowl, add the oyster sauce, sweet chilli sauce, fish sauce, water, dissolve cornflour and lime juice and whisk lightly to blend, then set aside.
- To toast the cashew nuts, add them to a small tray and cook in the oven at 180 degrees for six minutes, remove and allow to cool. Roughly chop the cashew nuts and set aside.
- Place the noodles in a large pot of simmering water and cook for five minutes (or per packet instructions), then rinse in cold water, strain, and set aside.
- Heat a large non-stick pan and add the oil. Add the pork pieces and cook over a medium to high heat for three minutes, then turn and cook for three minutes until browned on the other side. Remove the pork from the pan and place on a plate.
- Into the same pan add some more oil, if needed, then add the onion slices and red pepper slices and cook for two to three minutes on a medium heat until caramelising. Add the garlic slices and half the red chilli slices and cook for two minutes, then add in the sauce and bring to a simmer. When the sauce thickens, add the pork pieces back in and stir them through the sauce, then turn the heat to low. Add in the strained noodles and cook for another minute, stirring gently to coat evenly in the sauce, then remove from the heat and stir through the chopped basil.
- Serve in bowls and garnish with the roasted cashew nuts, some basil leaves and the rest of the chilli slices.
