Enjoy the fresh flavours of this pork and asparagus stir-fry.
- Step 1
Thinly slice pork across the grain and place in a shallow ceramic dish. Add half the sauce. Stir to coat. Cover and refrigerate for 30 minutes, if time permits. Set aside remaining sauce.
- Step 2
Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Separate noodles.
- Step 3
Heat a wok over high heat until hot. Add 1 tablespoon oil and swirl to coat. Add half the pork. Stir-fry for 2 to 3 minutes or until sealed. Transfer to a plate. Repeat with oil and remaining pork.
- Step 4
Add remaining 2 teaspoons oil, green onions, garlic, asparagus, snow peas and water chestnuts to the wok. Stir-fry for 1 minute or until asparagus is just tender. Return pork and any juices to wok. Add reserved sauce and noodles. Stir-fry for 2 minutes or until heated through. Serve with lime wedges.
To make sweet chilli and lime stir-fry sauce: Place 100ml sweet chilli sauce, 2 tablespoons lime juice and fish sauce in a jug. Whisk with a fork until well combined.
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