“A clever and tasty way to use up leftover cooked pork. Adding sambal oelek – a delicious Indonesian chilli sauce – really takes this dish up a notch. ”
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Recipe From
Jamie Magazine
By Rebecca Rauter
Tap For Ingredients
Method
Shred or roughly chop the pork. Peel and finely chop the garlic and ginger. Trim and finely slice the whites and greens of the spring onions.
Boil some water in a small pan and add the peas, then bring the water back to the boil. By this stage the peas should be defrosted. Drain and refresh with cold water.
Pour the oil into a large frying pan add garlic, ginger, spring onion, and cook for a couple of minutes.
Stir in sambal olek (or use 2 fresh red chillies, deseeded and finely chopped instead) and cook for a couple more minutes.
Add the noodles, pork and peas to the pan and heat through, stirring well. Squeeze over the lime, toss together well, then serve.