Sweetness and saltiness complement each other in a quick and convenient stir-fry.

400 g pork tenderloin, thinly sliced

200 g fine dried rice noodles

2 bunches of broccoli, trimmed and bleached

1. Put garlic, sugar, soy sauce, fish sauce and ⅓ cup of water into a medium-sized saucepan and heat it over medium heat. Simmer for 5 minutes or until small and sticky. Turn off the heat, add lime juice, and season with pepper. Set aside to cool. 

2. Add the pork to the cooled sauce and stir to combine. Marinate for 10 minutes.

3. Put the rice noodles in boiling salt water and cook for 2 minutes, or until just cooked. Drain and set aside.

4. Heat oil in a large frying pan or wok over high heat. Add the pork in two batches, turn over regularly, and cook for 3 minutes or until caramelized and cooked. Add rice noodles and broccoli and mix well. 

5. Serve in bowls.

Tips Brown sugar or grated palm sugar can be a good substitute for coconut sugar.