1/2 lb (225 g) quick cooking egg noodles

1/2 cup (125 ml) peanut oil

1 teaspoon (5 ml) paprika

1 teaspoon (5 ml) Chinese five-spice

1 lb (454 g) boneless pork chops

1 cup (250 ml) chicken broth

4 teaspoons (20 ml) cornstarch

1 small broccoli, cut into small florets

1/2 lb (225 g) snow peas, trimmed

1 onion, thinly sliced

1 tablespoon (15 ml) fresh ginger, chopped

2 cloves garlic, finely chopped

3 tablespoons (45 ml) soy sauce

Salt and pepper

Fresh cilantro, to garnish

Cashew nuts, for garnish

Bring a large pot of salted water to a boil. Remove from heat and add the noodles. Let stand 3 minutes and rinse with cold water. Drain well and lightly oil. Set aside.

In a bowl, combine 15 ml (1 tablespoon) of oil and spices. Add meat and coat well.

In a skillet, brown the chops on both sides. Season with salt and pepper. Let cool and thinly slice the chops. Set aside.

In a bowl, combine the broth and cornstarch. Set aside.

In a large skillet or wok over high heat, sauté the broccoli, snow peas and onion in 30 ml (2 tablespoons) of oil, about 5 minutes. Season with salt and pepper. Add the ginger and garlic and cook for about 1 minute. Add the broth mixture and soy sauce. Bring to a boil and simmer until the vegetables are al dente. Add the reserved meat. Adjust the seasoning.

Meanwhile, in a large non-stick skillet or wok over high heat, cook the noodles in the remaining oil until they are lightly browned and crispy. Add oil, as needed.

Place the noodles in a serving dish. Top with the sautéed vegetables and pork. Garnish with cilantro and cashews.

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