500g lean pork mince
2 tblsp oil
1 onion, finely chopped
1 clove garlic, crushed
1 carrot, grated
1 x 200 g canned water chestnuts
100 g snow peas, sliced
1 bunch broccolini, sliced
¼ cup kecap manis
¼ cup light soy sauce
200 g chow mein noodles, soaked
Spring onions, sliced to serve
Heat half the oil in a large wok over high heat and brown the pork well. Remove and set aside.
Add the remaining oil to the wok and brown the onions and garlic for 2-3 minutes.
Toss the carrot, water chestnuts, snow peas and broccolini into the wok and stir fry for 2-3 minutes.
Remove and set aside.
Add the kecap manis to the wok and stir fry the chow mein noodles for 2-3 minutes coating well with the sauce.
Return the mince and vegetables to the wok and toss well for 2-3 minutes.
Serve hot, garnished with spring onion.
Note: If you like your chow mien spicy, add a little chilli or black pepper sauce to the wok prior to adding the noodles.