Sweet Chilli Pork Noodles
Sweet Chilli Pork Noodles



  • 80g dried egg noodles
  • 2 crushed garlic cloves
  • ½ tbsp grated ginger
  • 2 tbsp sweet chilli sauce
  • ½ tbsp rice wine vinegar
  • 1 tbsp dark soy sauce
  • 1 tbsp oil
  • 1 small red and yellow capsicum, thinly sliced
  • 100g pork fillet, thinly sliced
  • 1 large spring onion, thinly sliced
  • Cook the noodles according to pack instructions, then drain and set aside. Whisk together the garlic, sweet chilli, ginger, vinegar, soy sauce, and 1 tbsp of water in a bowl, and set aside too.
  • Heat the oil in a wok, add the capsicums and stir fry for 5 mins. Remove from the wok and set aside. Add the pork to the same wok, and cook for 3 mins or until just starting to brown, then return the capsicums, along with your sauce. Bubble away for 1 min to slightly reduce, then add the noodles. Cook through, then serve with a sprinkling of spring onion.
30 mins
1 serving
This recipe pairs perfectly with the Marri Wood Park Chenin Blanc 2019 from Margaret River, Australia.

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