Balinese pork noodles

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


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


Balinese pork noodles
  • 1
    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 minutes to infuse.
  • 2
    Prepare noodles according to packet instructions (they need to be cooked until almost soft).
  • 3
    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 minutes, until golden in colour but not cooked through. Remove from wok and set aside.
  • 4
    Heat remaining oil in wok, add spring onions, broccolini and pak choy and toss for 1 minute. Add stock and remaining marinade to wok and bring to boil for 1 minute.
  • 5
    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.
  • 6
    Place into serving bowls, top with remaining bean shoots and coriander, and sprinkle with chopped peanuts.

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