¼ cup teriyaki sauce
2 teaspoons medium Madras curry powder
300g pork tenderloin, thinly sliced
200g packet rice vermicelli noodles
300g green prawn meat, thawed if frozen
1/2 cup chicken stock
3 cups mixed chopped vegetables, like beans, red capsicum, yellow capsicum, bean sprouts, frozen peas and chilli
Combine teriyaki sauce, curry powder and pork in a bowl, tossing well to coat. Set aside to marinate for 5 min then drain meat from marinade, reserving leftover marinade. Soak the noodles as directed on the packet in a separate bowl then drain well.
Heat 2 tablespoons canola or vegetable oil in a wok over medium-high heat. Add the prawns and stir-fry for 2-3 min or until cooked through. Transfer to a plate. Cook the pork, for 2-3 min, tossing in the wok until just cooked. Set aside with the prawns.
Pour the remaining marinade and stock into the wok and bring to the boil. Add the soaked and drained noodles, vegetables and cooked pork and prawns. Stir-fry for 2-3 min or until piping hot. Garnish with sliced spring/green onions.