BBQ pork with curry noodles

Weekday dinners need not be boring. Using great cupboard basics, it's a cinch to make too.

Serves: 4


2 small pork fillets
40-50ml Chinese rice stick noodles
30ml oil
1 sliced onion
30ml mild curry powder
5ml salt
200g dried and soaked in boiling water rice stick noodles
125ml frozen peas
75ml coconut milk
30ml soy sauce


Rub pork fillets with barbecue sauce and leave to marinade for an hour or two. Heat oil in a deep wok or pan until very hot. Add onion and fry for a minute or two. Add curry powder, salt and noodles and toss to coat. Add peas, coconut milk and soy sauce. Cover, reduce heat to very low and cook for 3–5 minutes. Heat a nonstick pan and fry fillets until cooked through. Slice fillets. Serve with curry noodles.

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