Pork, noodle and Thai basil stir-fry | Women's Weekly Food

Ingredients

• Pork, noodle and thai basil stir-fry
• 2 tablespoon peanut oil
• 600 gram pork butterfly steaks, sliced thinly
• 450 gram fresh hokkien noodles
• 1 large (30g) red onion, sliced thinly
• 1 long red chilli, sliced thinly
• 2 cloves garlic, crushed
• 4 piece (20g) fresh ginger, grated
• 1/4 cup (60ml) sweet soy sauce
• 1 tablespoon fish sauce
• 2 tablespoon lime juice
• 200 gram snow peas, trimmed, halved
• 1 cup (80g) shredded chinese cabbage
• 1/3 cup firmly packed thai basil leaves
• lime wedges for serving, optional