About this recipe:The Thai sweet chilli sauce gives this dish a delicious flavour. You can adjust the heat level by adding more or less of the sauce and crushed chilli flakes.
335g Chinese egg noodles
3 tablespoons soy sauce
180ml Thai sweet chilli sauce
1/2 teaspoon garlic granules
1/4 teaspoon ground ginger
3 tablespoons sesame oil
120ml soy sauce
1/2 teaspoon garlic granules
1 (450g) pork fillet, cut into strips
2 tablespoons vegeatable oil
2 onions, chopped
Pinch crushed chilli flakes, or more to taste
3 tablespoons Thai sweet chilli sauce
1/2 savoy cabbage, sliced
4 stalks celery, sliced
2 carrots, peeled and sliced
3 red peppers, chopped
2 teaspoons cornflour
4 tablespoons cold water
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Method Prep:30min › Cook:15min › Ready in:45min
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.
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.
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.
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.
Was lovely I sliced the carrots with a potato peeler to make them nice and thin added more garlic and sweet chilli. Will def make this again and again 5**** was yummmmmmmmmmy I also left out the celery, as we not keen on the taste. - 14 Dec 2013
it was lovely, it tasted amazing and my family all loved it. my mum asked to have the ingrediants and she marked it 5 out of 5. i recomend anybody to cook it. it wasn't the most challenging but it had aspects of it. not to hrd fro starter chefs or at GCSE levels. - 07 Feb 2013
Great way to use up extra pork loin bought cheap at the end of the day at supermarket and frozen. Cost barely anything using all things from the cupboards. Replaced celery with baby sweet born the second time and was much better, and added a little brown sugar to the sauce. Very yummy and nutritious. - 15 Jul 2015