Source : the age
Step 1
Preheat oven to 200C fan-forced (220C conventional) and line a baking tray with aluminium foil.
Step 2
Combine the sesame oil, garlic, sesame seeds and chilli flakes in a small frying pan. Cook gently for 6 minutes, or until garlic turns golden – keep an eye on it so it doesn’t burn. Set aside.
Step 3
Meanwhile, cook the noodles in salted boiling water for 3-4 minutes, or until tender. Drain and set aside.
Step 4
Heat half the oil in a large frying pan over high heat. Add the pork and cook, turning for 3-4 minutes, or until golden on all sides. Place on the prepared tray, brush with half the kecap manis and place the tray in the oven. Roast for 10-12 minutes, or until caramelised. Transfer to a plate and leave to rest, loosely covered.
Step 5
Place the large frying pan back over high heat with the remaining oil. Add the sugar snap peas, wombok, remaining kecap manis, and Shaoxing wine. Stir-fry for 3-4 minutes, or until tender and lightly charred.
Step 6
Divide the noodles between bowls. Serve topped with the stir-fried vegetables. Slice the rested pork, lay over the noodles, and finish with a generous drizzle of the reserved chilli-garlic oil and a sprinkle of spring onions.
