Stir-fried rice noodles, pork, marinated tofu and vegetables with a richly-flavored Indonesian sauce.

3 tablespoons soy sauce

2 tablespoons kecap manis

3 teaspoons sesame oil

5 oz (150g) firm tofu—cubed

3½ oz (100g) vermicelli noodles

2 tablespoons canola or peanut oil

5 oz (150g) pork—cut into strips

1 carrot—julienned

1 green pepper—julienned

1 onion—finely chopped

½ stalk celery—thinly sliced

2 cloves garlic—finely chopped

2 small red chilies—deseeded and cut into small strips

2 tablespoons crushed roasted peanuts

MIX together 1 tablespoon soy sauce, 1 tablespoon kecap manis and 1 teaspoon sesame oil in a shallow dish, add the tofu and toss to coat. MARINATE the tofu in the fridge, covered, for an hour. WHILE the tofu marinates, prepare the noodles and rinse under cold water then set aside. HEAT a wok or large frying pan over a high heat, add 1 tablespoon of the oil and stir-fry the pork for 5 minutes. REMOVE and set aside. SCRAPE the wok/frying pan clean. ADD the remaining oil and stir-fry the marinated tofu, carrot, green pepper, onion and celery for 5 minutes. ADD the garlic and chilies and stir-fry for a minute. ADD the noodles and remaining soy sauce, kecap manis and sesame oil and stir-fry for a further minute. STIR through the cooked pork to heat through. SERVE with the crushed peanuts on top.

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