Pork mee goreng
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Never tried Malaysian cuisine before? Now’s your chance with this super-easy noodle bowl
Ingredients
Groundnut oil
1 tablespoon(s)
Garlic
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
Tomato
2 large, finely chopped
Spring Onions
2 medium, thinly sliced
Courgette
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
Lemon
1 medium, cut into wedges, to serve
Instructions
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.
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