This was one of those dishes that we couldn't believe we hadn't done already. It's the perfect blend of Indian and Chinese flavours that makes Singaporean cuisine soooo delicious!
Soak the noodles in cold water.
Slice the pork steaks as thinly as possible then toss with honey, 1 tbsp soy sauce and the cornflour.
Peel and slice the onion, slice the mushrooms and cabbage leaves. Peel and mince the ginger, garlic and chilli. Set all aside for later.
Grab a wok over a high heat until smoking hot then add the veg oil and pork to fry for a couple of minutes keeping it moving on the pan occasionally, then scoop out and back into the bowl.
Tip the prepared vegetables (except for the cabbage) into the wok and fry everything for another few minutes. Add the spices, sesame oil, rice wine vinegar, the king prawns and the sliced cabbage.
Fry until the prawns are completely pink and cooked through. Add the soaked and drained noodles and the water chestnuts then toss everything together until the noodles are piping hot, then add the pork back in.
Squeeze over the lime juice and serve everything in a big bowl. Scatter over the spring onions and drizzle over a little extra sesame oil Serves 4