Serves 4

PULLED HAND NOODLES

Ingredients
• 1 cup (150 g) flour
• 1⁄2 tsp salt
• 1⁄4 cup (60 ml) water
• 1–2 tbsp oil (for coating)

Method
1. In a bowl, mix the flour, salt, and water until a rough dough forms.
2. Knead for 8–10 minutes until smooth and elastic.
3. Coat the dough lightly with oil, cover, and chill for 30 minutes.
4. Roll the dough into a smooth sheet, brush with a little oil, and chill again for 2 hours.
5. Remove from the fridge and slice into thin strips.
6. Gently stretch and pull each strip into noodles.
7. Boil in salted water for 2–3 minutes until they float and are tender.

8. Drain, toss lightly with oil, and set aside.

SWEET AND SOUR PORK

Ingredients
• 450 g pork shoulder, cut into bite-sized cubes
• 2 bell peppers, chopped
• 1 pineapple, cut into chunks
• 1 onion, sliced
• 3 garlic cloves, finely chopped
• Sesame seeds, for garnish

Sauce
• 1⁄2 cup white sugar
• 1⁄3 cup apple cider vinegar
• 1⁄4 cup ketchup
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1 tbsp cornflour (mixed with 2 tbsp water to make a slurry)

Method
1. Heat a large pan or wok over medium-high heat.
2. Add the pork cubes and cook until browned and slightly crispy on the edges. Remove and set aside.
3. In the same pan, add the onion, garlic, and peppers. Stir-fry for 3–5 minutes until slightly softened.
4. Add the pineapple chunks and cook for another 2 minutes.
5. In a bowl, whisk together sugar, vinegar, ketchup, soy sauce, and garlic powder.
6. Pour the sauce into the pan and bring to a gentle simmer.
7. Stir in the cornflour slurry and cook until the sauce thickens and becomes glossy.
8. Return the pork to the pan and toss to coat well in the sauce.

To Assemble

1. Place the pulled noodles into bowls.
2. Spoon over the sweet and sour pork and vegetables.
3. Finish with a sprinkle of sesame seeds.