In a bowl whisk together the flour, cornflour and baking powder, then add enough ginger beer to form a batter, whisking all the while. Season well. Heat the oil in a small pot, season the pork, dip in the batter and then fry in the oil until golden on all sides. Repeat until all the pork is cooked; drain on paper towel.
For the sauce
Place all the ingredients in a pot, bring to a boil and simmer for 10 minutes.
Remove from heat; set aside.
Heat peanut oil in a wok, add veg and stir-fry. Toss in pork; pour over sauce to coat everything.
Top noodles with pork; garnish with coriander.
Recipe reprinted with permission of Fairlady.
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