Rub pork fillets with barbecue sauce and leave to marinade for an hour or two. Heat oil in a deep wok or pan until very hot. Add onion and fry for a minute or two. Add curry powder, salt and noodles and toss to coat. Add peas, coconut milk and soy sauce. Cover, reduce heat to very low and cook for 3–5 minutes. Heat a nonstick pan and fry fillets until cooked through. Slice fillets. Serve with curry noodles.