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Pork, vegie and egg rice noodles
Pork, vegie and egg rice noodles
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Prep Time:
80 minutes
Cook Time:
10 minutes
Total Time:
90 minutes
Wholesome pork and veggie rice noodle stir-fry the kids will love!
Ingredients:
  • 300g pork fillet, cut into 2cm cubes
  • 1 garlic clove, crushed
  • 20.00 ml kecap manis
  • 10.60 gm salt-reduced soy sauce
  • 22.00 gm sweet chilli sauce
  • 250g packet rice stick noodles
  • 13.80 gm rice bran oil
  • 2 eggs, lightly beaten
  • 1 large carrot, peeled, diced
  • 187.50 ml frozen corn kernels
  • 1 bunch baby pak choy, trimmed, sliced
  • 2 green onions, thinly sliced
Instructions:
  • In a bowl, combine pork, garlic, half of the kecap manis, and half of the soy sauce. Mix well to coat the pork. Cover with plastic wrap and refrigerate for 1 hour, if possible.
  • In a bowl, mix together the remaining kecap manis, soy sauce, sweet chilli sauce, and 1 tablespoon of cold water. Let it sit. In a large heatproof bowl, place the noodles and cover them with boiling water. Let them soften for 10 minutes. Then, drain the noodles.
  • In a sizzling wok, cook eggs in 1 teaspoon of oil until perfectly done, about 1 minute. Remove and set aside. Wipe the wok clean and add the rest of the oil. Stir-fry pork until golden brown, around 2 minutes. Transfer to the same bowl as the eggs.
  • In a hot wok, sizzle the remaining oil. Quickly stir-fry carrot for 1 minute. Toss in corn, pak choy, and half of the green onion. Stir until corn is warm. Mix in noodles, sauce, pork, and egg. Stir-fry for 2 minutes until pork is cooked. Serve in bowls, garnish with the remaining onion. Enjoy!

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