Ginger and pork work so well together and the combination of crisp veggies and slippery noodles make this quick dinner a firm favourite of mine whether I am on the road or at home. Stir fries are so flexible, so make it your own with whatever ingredients you prefer.


300g sliced pork strips
¼ cup hoi sin or kecap manis sauce
½ red pepper, cut into large pieces
1 cup green beans, cut into 3cm pieces
½ red onion, sliced
2cm piece fresh ginger, grated or finely chopped
Pinch dried chilli flakes
300g fresh egg noodles


  1. Bring a pot of water to the boil, add noodles, and cook for 1 minute to heat through. Drain and set aside.
  2. In a large pan, heat a drizzle of oil over high heat. Cook the pork, stirring regularly until browned on all sides. Remove from pan.
  3. Return pan to high heat, add vegetables and cook stir often until bright in colour and still crisp. Add ginger, sauce and chilli.
  4. Return pork to the pan with the noodles and toss to coat in sauce and warm through.
  5. Divide between plates and serve.

Serves 2-3


  • Fresh noodles are already cooked and only need warming through. Boiling them for more than a minute will make them too soft and they will fall apart.


  • Beef, chicken or prawns can be used in place of pork
  • Use a small bag of fresh or frozen stir fry veggies to save time
  • Dried noodles can be used in place of fresh, cook according to directions on pack

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