Pork, noodle and Thai basil stir-fry

Whip up this flavour-packed pork stir-fry for a fast, filling weeknight dinner.

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


Pork, noodle and thai basil stir-fry
  • 2 tablespoon peanut oil
  • 600 gram pork butterfly steaks, sliced thinly
  • 450 gram fresh hokkien noodles
  • 1 large (30g) red onion, sliced thinly
  • 1 long red chilli, sliced thinly
  • 2 cloves garlic, crushed
  • 4 piece (20g) fresh ginger, grated
  • 1/4 cup (60ml) sweet soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoon lime juice
  • 200 gram snow peas, trimmed, halved
  • 1 cup (80g) shredded chinese cabbage
  • 1/3 cup firmly packed thai basil leaves
  • lime wedges for serving, optional


Pork, noodle and thai basil stir-fry
  • 1
    Heat half of the oil in a wok or large frying pan; stir-fry pork in small batches, until pork is well browned. Remove from wok.
  • 2
    Place noodles in a medium heatproof bowl, cover with boiling water, stand for 5 minutes; drain well.
  • 3
    Heat the remaining oil in wok; stir-fry onion until almost tender. Add the chilli, garlic and ginger; stir-fry until fragrant. Add the sauces, juice and snow peas; stir-fry until snow peas are just tender.
  • 4
    Return pork to wok with the cabbage, basil leaves and noodles; stir-fry until noodles are heated through.
  • 5
    Divide stir-fry among bowls and serve with lime wedges, if desired.

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