Photo of Pork mee goreng by WW

Pork mee goreng

Points® value
Total Time
30 min
15 min
15 min
Never tried Malaysian cuisine before? Now’s your chance with this super-easy noodle bowl


Groundnut oil

1 tablespoon(s)


3 clove(s), finely chopped

Chilli, green or red

1 individual, red, thinly sliced

Pork Fillet, Lean, raw

400 g, thinly sliced

Pak Choi

100 g, chopped


2 large, finely chopped

Spring Onions

2 medium, thinly sliced


1 medium, spiralised

Carrots, raw

1 medium, spiralised

Egg noodles, fresh

440 g, prepared as instructed

Sweet soy sauce

2 tablespoon(s), level

Curry Powder

3 teaspoon(s)

Egg, whole, raw

2 medium, raw, lightly beaten


1 medium, cut into wedges, to serve


  1. Heat the oil in a wok or large frying pan over a medium heat. Stir-fry the garlic and chilli for 3 minutes or until golden. Use a slotted spoon to transfer them to a small bowl, then set aside.
  2. Increase the heat to high. Fry the pork, in 2 batches, for 1 minute or until just sealed. Transfer to a plate.
  3. Add the pak choi, tomatoes and spring onions, then stir-fry for 2-3 minutes. Add the courgette, carrot, noodles, kicap manis and curry powder to the wok and toss to combine. Stir-fry for 1-2 minutes or until the vegetables start to soften.
  4. Make a well in the centre of the stir-fry and add the eggs. Let cook for 1-2 minutes, then return the pork and garlic mixture to the wok. Toss well to combine.
  5. Serve the stir-fry with the lemon wedges on the side.


Don’t have a spiraliser? Cut the carrots into long, thin strips using a vegetable peeler instead. If you can't find kicap manis? Bring 2 tbsp soy sauce and 2 tbsp light brown sugar to a boil. Simmer for 10 minutes and let cool.