Pork and Chinese Cabbage Stir-Fry

    45 minutes

    I use Thai-style sweet chilli sauce to give this stir fry a bit of a kick. You can adjust the chilli flakes to your taste if you want more heat.

    127 people made this

    Serves: 6 

    • 300g egg noodles
    • 3 tablespoons soy sauce
    • 3/4 cup sweet chilli sauce
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon ground ginger
    • 3 tablespoons sesame oil
    • 1/2 cup soy sauce
    • 1/2 teaspoon garlic powder
    • 500g pork loin, cut into 5cm strips
    • 2 tablespoons cooking oil
    • 2 onions, cut into bite-size pieces
    • 1/8 teaspoon chilli flakes
    • 3 tablespoons sweet chilli sauce
    • 3 cups chopped Chinese cabbage
    • 3/4 cup sliced celery
    • 1 cup sliced carrots
    • 3 red capsicums, chopped
    • 2 teaspoons cornflour
    • 1/4 cup cold water

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles and return to a boil. Cook uncovered, stirring occasionally until the pasta has cooked through but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
    2. Whisk together the 3 tablespoons soy sauce, 3/4 cup sweet chilli sauce, 1/2 teaspoon garlic powder, the ground ginger and the sesame oil in a large bowl; add the drained noodles and toss to coat; set aside.
    3. Whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the pork and stir to coat. Allow to marinate 5 minutes.
    4. Heat the cooking oil in a wok or a large, deep frypan over medium-high heat. Add the pork, onions, and chilli flakes to the oil; cook until the pork is browned completely. Stir in 3 tablespoons sweet chilli sauce, the Chinese cabbage, celery, carrots and capsicums; cook and stir until vegetables are completely heated, about 5 minutes. Whisk together the cornflour and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.

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    Reviews and Ratings
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    Reviews in English (110)


    Simple, nutritious, delicious. Even delicious without the meat, if you're feeding veggos.  -  31 Jul 2015


    I was looking for a recipe to use some pork tenderloin strips I had in the freezer. I hit the jackpot. I took this over to a casual family dinner and they said it was the best stir fry they had ever had. The only thing I ommitted was the ginger because I don't like it, and I put a few more carrots and only 2 red peppers but followed exactly otherwise. I used the Chinese noodles but a thin spaghetti would also work fine. Very very good. Thank you.  -  03 Feb 2009  (Review from Allrecipes USA and Canada)


    I made this last night with a couple of modifications. I used spaghetti instead of chinese noodles because that is what I had on hand. I also used fresh garlic and ginger- taste so much better then the dry. I used green onions instead of the white- just personal preference. I used only 1 Tablespoon of the sweet chile sauce and the rest I used the garlic chili sauce- we like spicy more than sweet. Instead of napa I used regular cabbage because I had that on hand from a corned beef. This is a forgiving recipe and you can really add or subtract your flavors, veggies and spiciness based on your personal preferences. It made a HUGE amount of food. Thanks for sharing.  -  17 Mar 2010  (Review from Allrecipes USA and Canada)