Pork & pineapple stir-fry

Serves 6
Ingredients:
440g can Woolworths pineapple pieces in unsweetened juice
1/4 cup kecap manis
2 tsp cornflour
350g fresh singapore noodles
500g pork scotch fillet steaks
1 tblsp olive oil
1 red capsicum (diced however you desire)
1 bunch of brocolini
1 onion diced

Methods:
1. Drain the pineapple and reserve 1/3 cup of the juice. Combine the remaining juice with the kecap manis and cornflour.
2. Place the noodles into a large bowl and cover with boiling water and stand for 5mins or until noodles are seperated.
3. Cut the steaks into thin strips, heat the wok on high, add 2 tsp olive oil and add 1/3 of the pork at a time and stir-fry for 1-2mins until browned. Remove and cook remaining portions of pork.
4. Heat remaining oil in the wok, stir-fry the onion, capsicum and brocolini for 1 min, drizzle 1tblsp of water over the vegies and cover, cook for another minute.
5. Add the pineapple pieces and the sauce to the vegie mix and add the pork. Stir well until combined. Cook for another 2mins or until the sauce comes to the boil and thickens.
6. Stir through the noodles and serve.