Sour, spicy and savoury
Serves 4
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If you miss the sensation of going on vacation in Bali, having a taste of these pork noodles could come as a close second for now. The long list of ingredients may shock you, but they require minimal amounts and contribute to the recipe’s overall richness and appeal. Try it out, the whole process takes less than 30 mins!


  • ⅓ cup soy sauce
  • ⅓ cup kecap manis (sweet soy sauce)
  • Lime, zest and juice
  • 3 garlic cloves, minced
  • 1 long red chilli, sliced finely
  • 1 tbsp grated fresh ginger
  • 450 g pork fillet sliced
  • 400 g fresh or dried thin egg noodles
  • 1 tbsp vegetable or peanut oil
  • 4 spring onions, chopped
  • 1 bunch broccolini, cut into bite-size pieces
  • 3 baby bok choy, quartered
  • ⅓ cup chicken stock
  • 125 g bean shoots
  • Handful coriander leaves
  • ⅓ cup unsalted roasted peanuts, chopped roughly

Place soy sauce, kecap manis, lime zest and juice, garlic, chilli and ginger in medium bowl and stir to combine. Add diced pork and stir to coat. Set aside for 10 mins to infuse.


Prepare noodles according to packet instructions (they need to be cooked until almost soft).


Heat half the oil in wok over high heat. Use tongs to transfer marinated pork slices to wok (leaving excess marinade in bowl as you do so). Cook pork in 2 batches for about 2 mins, until golden in colour but not cooked through. Remove from wok and set aside.


Heat remaining oil in wok, add spring onions, broccolini and bok choy and toss for 1 min. Add stock and remaining marinade to wok and bring to boil for 1 min.


Add noodles and return pork to pan. Cook for a further couple of minutes until cooked through. Stir through most of the bean shoots and coriander.


Place into serving bowls, top with remaining bean shoots and coriander, and sprinkle with chopped peanuts.

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