Spicy Pork With Asparagus And Noodles

  • 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.