...made with leftover roast pork. A good way to use up a little leftover roast!
Cook rice vemicelli according to the packet directions – just soaking in boiling water for a couple of minutes is usually sufficient.
Drain and set aside. Beat a couple of eggs, season with salt and freshly-ground black pepper and tip into a frying pan greased with
a little melted butter, and make a thin omelette. When set, use a spatula to roll it up, tip onto a plate and cut into thin slices cross-wise.
Parboil green beans cut into 4 cm lengths for 3 minutes, drain and set aside. Cut leftover roast pork into thin slices and then into small
bite-sized pieces and fry in a little hot olive oil until tinged with brown and starting to turn crispy. Scoop out and set aside. Cut an onion
into thin slivers and a carrot into thin strips using a vegetable peeler, and fry these with a crushed clove of garlic and some chopped ginger
for a minute. Stir in a Tbs teriyaki sauce and 2 tsp curry powder, and return the pork and beans to the pan. Tip in the drained noodles
and mix well, adding a splash of water to moisten everything if necessary, then mix in the omelette slices, cover and heat gently
for a minute or two, to ensure everything is piping hot, before serving.