Pork and asparagus stir-fry

Enjoy the fresh flavours of this pork and asparagus stir-fry.

• 650g pork fillets, trimmed
• 1 quantity Sweet chilli and lime stir-fry sauce (see notes)
• 500g fresh hokkien noodles
• 2 1/2 tablespoons peanut oil
• 3 green onions, cut into 5cm lengths
• 2 garlic cloves, crushed
• 1 bunch asparagus, cut into 5cm lengths
• 125g snow peas, trimmed
• 100g water chestnuts, sliced
• lime wedges, to serve

1. 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.

2. Step 2

   Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Separate noodles.

3. 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.

4. 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.