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Balinese Pork Noodles

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Servings 4


  • ⅓ cup soy sauce
  • ⅓ cup kecap manis (sweet soy sauce)
  • Zest & juice of 1 lime
  • 3 garlic cloves, minced
  • 1 long red chilli, sliced finely
  • 1 tbsp grated fresh ginger
  • 500g pork mince (or fillet, sliced)
  • 400g fresh or dried thin egg noodles
  • 1 tbsp vegetable or peanut oil
  • 4 spring onions, chopped
  • 1 bunch broccolini, cut into bite-size pieces
  • 3 baby pak choy, quartered
  • handful coriander leaves


  • Place soy sauce, kecap manis, lime zest and juice, garlic, chilli and ginger in medium bowl and stir to combine. Add pork mince and stir. Set aside for 10 mins to infuse.
  • Prepare noodles according to packet instructions (they need to be cooked until almost soft).
  • Heat half the oil in wok over high heat. Transfer marinated pork to wok. Cook pork for about 5 mins, until golden in colour but not cooked through. Remove from wok and set aside. Drain any marinade into a small bowl or jug.
  • Heat remaining oil in wok, add spring onions, broccolini and pak choy and toss for 1 min. Return the marinade to the wok and bring to boil for 1 min. Add noodles and return pork to pan. Cook for a further couple of mins until cooked through.
  • Place into serving bowls, top with coriander.


Adapted from Australian Women's Weekly.