Sticky pork noodles with crispy chilli garlic oil arrives quicker (and hotter) than takeaways.James MoffattThese sticky, soy-glazed pork noodles deliver all the bold flavours of your local takeaway spot in less time than an app order. Loaded with tender pork, crisp greens and a hot, crunchy chilli-garlic oil, it’s fast-paced satisfaction delivered straight from your own kitchen.Ingredients¼ cup sesame oil 4 garlic cloves, finely chopped1 tbsp sesame seeds1 tsp chilli flakes300g dried egg noodles1 tbsp vegetable oil 800g pork tenderloin, trimmed ¼ cup kecap manis 200g sugar snap peas, trimmed¼ wombok cabbage, roughly sliced2 tbsp Shaoxing cooking wine2 spring onions, thinly slicedMethodStep 1Preheat oven to 200C fan-forced (220C conventional) and line a baking tray with aluminium foil. Step 2Combine the sesame oil, garlic, sesame seeds and chilli flakes in a small frying pan. Cook gently for 6 minutes, or until garlic turns golden – keep an eye on it so it doesn’t burn. Set aside.Step 3Meanwhile, cook the noodles in salted boiling water for 3-4 minutes, or until tender. Drain and set aside. Step 4Heat half the oil in a large frying pan over high heat. Add the pork and cook, turning for 3-4 minutes, or until golden on all sides. Place on the prepared tray, brush with half the kecap manis and place the tray in the oven. Roast for 10-12 minutes, or until caramelised. Transfer to a plate and leave to rest, loosely covered. Step 5Place the large frying pan back over high heat with the remaining oil. Add the sugar snap peas, wombok, remaining kecap manis, and Shaoxing wine. Stir-fry for 3-4 minutes, or until tender and lightly charred.Step 6Divide the noodles between bowls. Serve topped with the stir-fried vegetables. Slice the rested pork, lay over the noodles, and finish with a generous drizzle of the reserved chilli-garlic oil and a sprinkle of spring onions.