Milli and Vanilli, Ernie and Bert, Tango and Cash… there are plenty of famous pairs, but sweet and soy is our absolute favourite! OK, maybe our second favourite after Ernie and Bert.
fresh hokkien noodles
long red chilli
soy sauce (or gluten free tamari soy sauce)
Bring a full kettle of water to boil. Slice the carrot (unpeeled) into 0.5 cm batons. Trim the ends of the snow peas and slice in half lengthways. Roughly chop the Asian greens. Finely slice the spring onion. Finely slice the long red chilli (if using).
In a small jug or bowl, combine the soy sauce, kecap manis and warm water (check the ingredients list for the amount). Place the pork loin steak and 1/2 of the soy-kecap manis mixture in a large bowl (reserve the rest of the sauce for later). Toss to coat the pork and set aside to marinate. TIP: If you have time, marinate the pork for 10 minutes to enhance the flavour and increase tenderness.
While the pork is marinating, place the fresh hokkien noodles in a large bowl and cover with boiling water. Soak for 5 minutes, or until easily separated with a fork. Note: Be sure to use the correct amount of noodles so that your dish is balanced, just the way we planned it! Drain and return the noodles to the bowl.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, add 1/2 of the pork loin steaks and cook for 2-3 minutes on each side (depending on thickness), or until cooked through. TIP: It’s okay to serve pork slightly blushing pink in the centre. Set aside on a plate and repeat with the remaining pork. Cover with foil to keep warm. Just before serving, slice into 1 cm thick slices.
Return the large frying pan to a medium-high heat and add a drizzle of olive oil. Add the carrot, snow peas and Asian greens and cook for 2 minutes, or until tender but still crunchy. Add the hokkien noodles, the spring onion (reserve a few for the garnish) and the remaining soy-kecap manis mixture and toss for 1 minute, or until the noodles are coated and heated through.
Divide the hokkien noodles and crunchy vegetables between bowls and top with the sweet and soy pork. Sprinkle over the roasted cashews and the remaining spring onion and spoon over any excess pan juices. Top the adults portion with the finely sliced long red chilli (if using).