Ingredients
1 tbsp. vegetable oil
200 g pork belly (thinly sliced)
4 tbsp. soy sauce (divided)
200 g tomato (roughly chopped in chunks (about 2 tomatoes))
4 cloves garlic (thinly sliced)
150 g snake beans (cut into 2 cm pieces)
1 1/2 tsp. caster sugar
2 tbsp. dark soy sauce
250 g thin Asian noodles
Directions
- 1
Heat wok over a high heat and add the oil.
- 2
Sear the sliced pork until golden brown.
- 3
Add 2 tbsp of the light soy and bring to the boil before adding the tomato pieces and garlic.
- 4
Cook until tomato starts to collapse.
- 5
Add the beans and cook for a further 5 minutes.
- 6
Add 750ml water (it should just cover the mixture).
- 7
Add the remaining light soy sauce, dark soy sauce and sugar to taste.
- 8
Put a lid on and cook for 2 minutes, then add the noodles and cook for a further 5 minutes so the noodles absorb all the liquid.
- 9
Remove the lid for the final 2 minutes to ensure most of the liquid has gone.