Sticky Chinese Pork Stir-Fry

600g pork loin medallions, thinly sliced

2 tablespoons brown sugar

1 ½ tablespoons Soy Sauce

½ teaspoon Chinese five spice

2 teaspoons fish sauce

200g packet dried rice stick noodles

1 ½ tablespoons vegetable oil

1 red onion, halved, cut into thin wedges

2cm piece fresh ginger, peeled, finely grated

2 garlic cloves, crushed

1 red capsicum, thinly sliced

1 carrot, halved, sliced diagonally

1 bunch baby pak choy, roughly chopped

250g snow peas, trimmed

¼ cup chicken stock

¼ cup oyster sauce

¼ cup dry roasted cashews

1 green onion, thinly sliced

1 long red chilli, sliced diagonally

Combine pork, sugar, soy sauce, five spice and fish sauce in a medium bowl. Toss to coat.

Cook rice stick noodles, following packet directions until tender. Drain well. Cover to keep warm.

Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Stir-fry pork, in 2 batches, for 1 to 2 minutes or until golden. Transfer to a bowl.

Heat remaining oil in wok over high heat. Stir-fry onion, ginger, garlic, capsicum and carrot for 5 minutes or until just tender. Add pork, pak choy, snow peas, stock and oyster sauce. Stir-fry for 2 to 3 minutes or until pork is cooked through and snow peas are tender. Top with cashews, onion and chilli. Serve with rice noodles.