Ingredients Jump to Instructions ↓

  1. 335g Chinese egg noodles

  2. 3 tablespoons soy sauce

  3. 180ml Thai sweet chilli sauce

  4. 1/4 teaspoon ground ginger

  5. 3 tablespoons sesame oil

  6. 120ml soy sauce

  7. 1/2 teaspoon garlic granules

  8. 1 (450g) pork fillet, cut into strips

  9. 2 tablespoons vegeatable oil

  10. 2 onions, chopped

  11. Pinch crushed chilli flakes, or more to taste

  12. 3 tablespoons Thai sweet chilli sauce

  13. 1/2 savoy cabbage, sliced

  14. 4 stalks celery, sliced

  15. 2 carrots, peeled and sliced

  16. 3 red peppers, chopped

  17. 2 teaspoons cornflour

  18. 4 tablespoons cold water

Instructions Jump to Ingredients ↑

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to the boil. Cook the noodles uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 5 minutes. Drain well.

  2. Whisk together the 3 tablespoons soy sauce, 180ml sweet chilli sauce, 1/2 teaspoon garlic granules, the ground ginger and the sesame oil in a large bowl; add the noodles and toss to coat; set aside.

  3. Whisk together the 120ml soy sauce and 1/2 teaspoon garlic granules in a large bowl; add the pork and stir to coat. Allow to marinate for 5 minutes.

  4. Heat the cooking oil in a wok or a large, deep frying pan over medium-high heat. Add the pork, onions, and crushed chilli flakes to the oil; cook until the pork is browned completely. Stir in 3 tablespoons sweet chilli sauce, cabbage, celery, carrots and peppers; cook and stir until vegetables are completely heated, about 5 minutes. Whisk together the cornflour and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.


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