- 500g pork fillet, thinly sliced
- 2 teaspoons cornflour
- 1/3 cup oil
- 250g snow peas
- 3 cloves garlic, crushed
- 3 spring onions, sliced diagonally into 3-4cm pieces
- 250g Swiss Brown mushrooms, sliced
- 1/2 cup water
- 2 tablespoons VEGEMITE
- 2 tablespoons oyster sauce
- 440g packet thin Hokkien noodles
| - TOSS the pork in the cornflour. Heat half the oil in a wok and stir fry the pork for 4 minutes or until pale golden. Remove and set aside
- HEAT 1 tablespoon of oil in the wok and stir fry the snow peas and garlic for 1 minute, remove and set aside. Heat the remaining oil and stir fry the mushrooms for 3-5 minutes
- RETURN the pork and peas to the wok with the water, VEGEMITE, oyster sauce and noodles. Stir fry for a further 3-5 minutes until the noodles are well heated
- SPOON into serving bowls. Serve immediately
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