Spicy Noodles with Char Siu Pork

You might have guessed by now, I eat a lot of noodles! They’re just so quick, easy and versatile! This dish is a little different as it uses a blend of curry powder and soy, creating a unique delicious flavour and taste.

This recipe also includes some homemade char siu pork, which is so much easier to make than you think! But without the grotesque bright red food colouring. Although the dish is very quick to cook, you just need to remember to marinade your pork fillet for a few hours (I do it before work and leave in the fridge all day).



For the Char Siu Pork:

1 pork fillet

2 tbsp dark soy sauce

1 tbsp light soy sauce

2 tbsp honey

2 tbsp rice wine

1/2 tsp of five-spice powder

For the rest of the stir fry:

2 portions of vermicelli rice noodles

1 tbsp oil

2 fat cloves of garlic, crushed

1 inch of ginger, grated

1 red chilli, sliced

1 pepper, de-seeded and sliced

1 onion, sliced

5 mushrooms, sliced

2 tsp curry powder

150g prawns

2 spring onions, sliced

Start by marinating your pork fillet. In a large bowl, mix the soy sauces, honey, rice wine and five-spice powder, then add your pork. Mix it well, cover with cling film and leave in the fridge for a good few hours (30 minutes would do if you haven’t got much time, but the longer the better).

Next, heat up your oven to 2000c. Line a baking sheet with tin foil (trust me, it will caramelise and be a right bugger to clean) and put your pork fillet on to the foil. Save the marinade for the sauce later. Roast for 15 -20 minutes until cooked, but still moist. Remove from the oven and leave to rest.

While the pork is cooking, cook your noodles as to the pack instructions and then drain and rinse under cold water. These can sit until needed.

Heat up a wok or large frying pan with  1 tbsp if oil. Add the peppers, onion and mushroom and cook for 2 minutes on a high heat. Add the ginger, chilli and garlic, stir fry for another minute, then add the curry powder. Cook again for a further minute. Next add in the pork, prawns, spring onions, noodles and the rest of the marinade, stir well and cook again for 2 minutes.

Serve piping hot and enjoy!

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