3/4 lb pork loin, thinly sliced
1 tbsp curry powder
1 tbsp soy sauce
1 tbsp oil
1 red onion, diced
1 red bell pepper, sliced
1 carrot, julienned
1 cup sugar snap peas
2 eggs, beaten
4 oz noodles, cooked
spring onions, sliced for garnish
In a small bowl, mix together the curry powder, soy sauce and 2 tablespoons of water.
In a large pan, heat the oil over high heat. Add the onion, pepper, carrot and sugar snap peas, stir fry for a few minutes. Add the pork, stir for a few more minutes.
Push the pork mixture to the side of the pan, add the egg, leave for a minute, then mix the egg into the pork.
Add the noodles, the curry mixture and stir fry for a few minutes. Serve with spring onions and lime wedges.