International

Chilli Pork Fried Noodles

Deliciously spicy, these pork fried noodles will hit the spot for a mid week meal.

400g New Zealand pork steaks or fillet, thinly sliced

Noodle

1 large packet fine dried egg noodles

Pork

4 Tbsp light soy sauce

4 Tbsp Shaoxing wine

1 Tbsp cornflour

To fry

3 Tbsp vegetable oil

1 tsp chilli flakes

3 garlic cloves, finely diced

1 knob ginger, finely diced

Veggies

1 cup small broccoli pieces

1 cup sugar snap peas

1 red pepper, finely sliced

To season

2 Tbsp light soy sauce

2 Tbsp kecap manis – sweet thick soy sauce

2 tsp sesame oil

Ingredients

400g New Zealand pork steaks or fillet, thinly sliced

Noodle

1 large packet fine dried egg noodles

Pork

4 Tbsp light soy sauce

4 Tbsp Shaoxing wine

1 Tbsp cornflour

To fry

3 Tbsp vegetable oil

1 tsp chilli flakes

3 garlic cloves, finely diced

1 knob ginger, finely diced

Veggies

1 cup small broccoli pieces

1 cup sugar snap peas

1 red pepper, finely sliced

To season

2 Tbsp light soy sauce

2 Tbsp kecap manis – sweet thick soy sauce

2 tsp sesame oil

Nutrition

No items found.
01
Soften the noodles

To soften the dried noodles, submerge them in boiling water and leave for 5-10 minutes. Once cooked, cool in cold water, drain and set aside.

01
02
Coat the pork

In a bowl, mix together the light soy sauce (4 tbsp), the Shaoxing wine and cornflour. Coat the pork in the mixture and set aside for 20 minutes.

02
03
Heat the oil in a wok

Heat the vegetable oil in a wok until hot and add the garlic, ginger and chilli flakes. Fry gently for about 2 minutes. Add the pork mixture and continue to fry until cooked through – about 8 minutes. Add the veggies and fry for a further 2 minutes.

03
04
Add the noodles

Add the drained noodles and toss with the pork and veggies until well coated. Fry for about 3 minutes, then add the kecap manis, soy sauce and sesame oil.

04
05
Season with salt and pepper

Serve on a plate or in a bowl

05
Learn more about pan frying
Learn more about Pan Fry

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International

Chilli Pork Fried Noodles

Deliciously spicy, these pork fried noodles will hit the spot for a mid week meal.

30 mins prep | 15 mins cook
Easy
4

400g New Zealand pork steaks or fillet, thinly sliced

Noodle

1 large packet fine dried egg noodles

Pork

4 Tbsp light soy sauce

4 Tbsp Shaoxing wine

1 Tbsp cornflour

To fry

3 Tbsp vegetable oil

1 tsp chilli flakes

3 garlic cloves, finely diced

1 knob ginger, finely diced

Veggies

1 cup small broccoli pieces

1 cup sugar snap peas

1 red pepper, finely sliced

To season

2 Tbsp light soy sauce

2 Tbsp kecap manis – sweet thick soy sauce

2 tsp sesame oil

01
Soften the noodles

To soften the dried noodles, submerge them in boiling water and leave for 5-10 minutes. Once cooked, cool in cold water, drain and set aside.

02
Coat the pork

In a bowl, mix together the light soy sauce (4 tbsp), the Shaoxing wine and cornflour. Coat the pork in the mixture and set aside for 20 minutes.

03
Heat the oil in a wok

Heat the vegetable oil in a wok until hot and add the garlic, ginger and chilli flakes. Fry gently for about 2 minutes. Add the pork mixture and continue to fry until cooked through – about 8 minutes. Add the veggies and fry for a further 2 minutes.

04
Add the noodles

Add the drained noodles and toss with the pork and veggies until well coated. Fry for about 3 minutes, then add the kecap manis, soy sauce and sesame oil.

05
Season with salt and pepper

Serve on a plate or in a bowl