A fragrant base that can be conveniently soaked up by springy rice noodles
Serves 4
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You can take a break from weeknight dinner takeaways by preparing your own, starting with this quick and easy pork and kway teow dish. The mixture of minced pork, lemongrass, garlic and sambal oelek make for a fragrant base for the dish, to be conveniently soaked up by springy rice noodles.


  • 200 g kway teow
  • 1 tbsp peanut oil
  • 600 g minced pork
  • 10 cm stalk fresh lemongrass (20 g), chopped finely
  • 1 clove garlic, crushed
  • 2 tsps sambal oelek
  • 2 tbsps lime juice
  • 2 tbsps brown sugar
  • 1 tbsp fish sauce
  • 3 green onions (scallions), sliced thinly
  • 1 fresh long red chilli
  • ¼ cup loosely packed fresh coriander (cilantro) leaves
  • 1 lime (90 g), cut into cheeks

Cook noodles in a medium saucepan of boiling water until tender; drain.


Meanwhile, heat oil in a large frying pan over high heat; cook pork, stirring, until browned. Add lemongrass, garlic and sambal oelek; cook stirring, 1 min or until fragrant. Add juice, sugar and fish sauce; cook for 1 min. Remove from heat; stir in green onion.


Serve pork mixture on noodles topped with chilli and coriander; accompany with lime cheeks.

TIP Kway teow (rice stick noodles) are sometimes sold as pad thai noodles. For sambal oelek, you can use 1 small seeded, finely chopped red chilli or ½ tsp chilli flakes instead. Adjust the sweet (brown sugar), sour (lime juice) and salty (fish sauce) ingredients to create a balanced taste.

Photo: bauersyndication.com.au

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