Spicy pork ’n peanut noodles

A great alternative to your weekday stir-fry.
pork and noodles

Recipe from: 29 January 2013
Preparation time: 10 min
Cooking time: 15 min


  • 2
    red curry paste
  • 60
    smooth peanut butter
  • 2
    soya sauce
  • 2
    lemon juice
  • 2
    pork steaks (about 500g) - thinly sliced
  • 500
    egg noodles, or vermicelli
  • 2
    canola oil, or sesame oil
  • 125
    chicken stock
  • 1
    packet (400g) chinese stir-fry vegetables
  • 1
    coriander or basil leaves - chopped, for serving
  • 1
    chilli - chopped, for serving
Servings: Change Serving


Whisk curry paste, peanut butter, soy and lemon juice together.

Add pork slices and marinate for 20 minutes. Cook noodles according to packet instructions, drain and set aside.

Heat 1 Tbsp (15ml) oil in a large saucepan and fry pork for about 15 minutes or until almost cooked through and slightly golden.

Add stock and remaining marinade and simmer for 5 minutes.

Heat remaining oil in a pan. Fry vegetables until tender.

Toss pork, noodles and vegetables together and serve with a sprinkling of chopped chilli if you dare.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


Read more on: recipe  |  chinese  |  pork  |  shallow-fry  |  asian


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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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