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Thai-style fried noodles with pork

Recipe from: 1/1/1999 12:00:00 AM
Ingredients 16
Servings 4
Time 10 minutes


  • 300
    Chinese egg noodles
  • 45
    sunflower oil
  • 4
    garlic cloves, chopped
  • 3
    piece of fresh ginger, julienned
  • 2
    green chillies, thinly sliced lengthwise
  • 300
    minced pork
  • 4
    tomatoes, peeled, seeded and cut into wedges
  • 3
    large eggs, lightly beaten
  • 1
    lime or lemon, juice
  • 15
    shrimp paste
  • 10
    castor sugar
  • 60
    peanuts, roasted and chopped
  • 6
    spring onions, sliced
  • 100
  • handful fresh basil leaves
  • lime or lemon wedges


10 minutes
Soak and drain noodles or cook according to packet instructions. Heat a wok over high heat until it begins to smoke. Add oil, warm for a few seconds, then add garlic, ginger and chillies. Stir and add pork. Stir-fry for about two minutes, breaking up lumps, and add tomatoes and eggs. Fry for a few seconds, then add the noodles. Toss and stir, scraping up egg and bits from the sides of the wok. Add lime juice, shrimp paste and sugar. Mix well and add peanuts. Stir-fry for a few seconds, then add spring onions and mangetout. Stir and toss again a few times to heat through, then taste and adjust seasoning. Scatter the basil leaves over and serve with wedges of lime to squeeze over the stir-fry.

Read more on: pork  |  shallow-fry

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