The Japanese have no qualms about slurping noodles loudly. So follow their lead - we think this is worth making noise about.
- Place the noodles in a heatpoof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well.
- Meanwhile, heat the oil in a wok over high heat until smoking. Add one-quarter of the pork, onion, garlic and ginger and stir-fry for 1-2 minutes or until lightly brown. Transfer to a bowl. Repeat in 3 more batches with remaining pork, onion, garlic and ginger.
- Add the capsicum to the wok and stir-fry for 1 minute or until almost tender. Add the pork mixture, noodles, bok choy, chilli jam, sherry, soy sauce and cashews and stir-fry for 2-3 minutes or until heated though. Remove from heat. Add the basil and toss to combine.
- Divide mixture evenly among serving bowls. Serve immediately.
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