- 450g fresh rice noodles
- 2 teaspoons peanut oil
- 600g pork mince
- 2 tablespoons red curry paste
- 1/4 cup kecap manis
- 1 bunch asparagus, trimmed, sliced diagonally
- 1/2 cup fresh coriander leaves
Place noodles in a heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until tender. Using a fork, separate noodles. Drain.
Heat oil in a wok over medium-high heat. Add mince. Stir-fry for 4 to 5 minutes or until just cooked. Add red curry paste, kecap manis, 1/4 cup cold water and asparagus. Stir-fry for 3 minutes or until asparagus is tender.
Add noodles and coriander. Stir-fry for 2 to 3 minutes or until heated through. Serve.