16 August 2005

Kung Pao Pork

This is a great spicy noodle recipe, which Liz and I made last night. Sorry, I forgot to take photos, but it tasted fantastic.


  • 350 g fresh Singapore noodles
  • 500 g pork fillet, sliced
  • 1 tbs minced garlic
  • 1 tbs minced ginger
  • 1 tsp cornflour
  • 1 tsp warm water
  • 3 tsp soy sauce
  • 0.5 tsp kecap manis
  • 1 green capsicum, sliced
  • 1 carrot, shredded
  • 0.25 cup water
  • 2 tbs sambal oelek
  • 1 tbs vegetable oil
  • 1.5 tbs lemon juice
  • 0.25 cup roast peanuts, chopped


Marinate the pork for 10 minutes in a mixture of garlic, ginger, cornflour, water, soy sauce and kecap manis.

Place the noodles in a bowl and cover with boiling water. After 1-2 minutes, separate with a fork and drain. Keep warm.

Heat oil in a wok over medium-high heat. Add the pork mixture and stir-fry for 4 minutes or until pork loses its pink colour. Add the capsicum and carrot and stir-fry for 1 minute. Stir in 0.25 cup of water, sambal oelek and lemon juice and cook for 2 minutes.

Stir in the noodles, sprinkle with peanuts and serve.

Thanks to Fantastic fresh Singapore noodles for the original recipe, which we changed slightly.