Pork mee goreng
6
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
A traditional fried noodle dish in Indonesia and Singapore, our take has the classic sauces, tender pork, fresh veggies and egg for extra protein. A dinner dish that everyone will love.
Ingredients
Zucchini
1 medium, cut into spirals
Carrot(s)
1 medium, cut into spirals
Sunflower oil
1 tbs, or canola variety
Garlic
3 clove(s), finely chopped
Fresh red chilli
1 whole, thinly sliced
Pork fillet or tenderloin, raw
320 g, (Buy 400g) fat trimmed, thinly sliced
Pak choy
1 bunch(es), coarsely chopped
Tomato(es)
2 medium, ripe variety, finely chopped
Green shallot(s)
2 individual, thinly sliced
Fresh egg noodles
440 g, thin variety
Kecap manis
2 tbs, sweet soy sauce
Curry powder
3 tsp
Egg(s)
2 medium, lightly beaten
Instructions
1
Cut zucchini and carrot into long thin noodles using a mandolin or a spiraliser.
2
Heat oil in a wok or large frying pan over medium heat. Stir-fry garlic and chilli for 3 minutes or until golden. Use a slotted spoon to transfer to a small bowl. Increase heat to high. Stir-fry pork, in 2 batches, for 1 minute or until just sealed. Transfer to a plate.
3
Add pak choy, tomato and shallot and stir-fry for 2-3 minutes or until wilted. Add zucchini, carrot, noodles, kecap manis and curry powder and stir-fry for 1-2 minutes or until vegetables start to soften.
4
Make a well in centre and add eggs. Cook for 1-2 minutes then return pork and garlic mixture to pan. Toss noodle mixture through eggs to combine. Serve
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