Satay Pork Stir Fry

    17 minutes

    Nice easy stir fry pork using premade satay sauce and instant noodles. Tasty and quick easy dinner.

    44 people made this

    Serves: 2 

    • 2 packets of plain instant noodles (or equivalent of dried longlife noodles)
    • 1 tablespoon peanut oil
    • 1 red capsicum, sliced
    • 1 red onion, cut into eights
    • approx 10 green beans, cut into chunks
    • 2 handfuls thinly sliced pork fillet
    • 2 heaped tablespoons of satay sauce
    • a good splash of soy sauce
    • 1/4 cup water
    • basil leaves to garnish (optional but adds a good taste)

    Preparation:5min  ›  Cook:12min  ›  Ready in:17min 

    1. Cook the noodles according to the packet - microwave or boil.
    2. Meanwhile, heat a wok and add the oil. Add the vegetables and stir fry for about 5 mins, add splashes of water as you go to help prevent sticking and also to aid with a little steam. Add the pork and continue to stir fry until pork is cooked.
    3. Drain the noodles. Stir the satay sauce into the stir fry and fry for a couple of mins until combined and heated through. Add the noodles and mix well for another couple of mins.
    4. Serve with a good splash of soy sauce on top and garnish with basil leaves.

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    Reviews in English (37)


    Good, but put the butter UNDER the top crust and when you mix the filling add a pinch of cinnamon. Also, don't use the pearl tapioca. It's too big.  -  11 Aug 2003  (Review from Allrecipes USA and Canada)


    This is my favorite recipe for Blackberry pie. I often use Marionberries which are very similar to a blackberry. I double this recipe, put the butter under the crust not on top, use "Minute tapioca" and bake it in a 10 inch deep-dish glass Pyrex pieplate. It's done in 1 hour 15 minutes. PERFECTION!!  -  08 Jul 2006  (Review from Allrecipes USA and Canada)


    This is the best recipe I have found so far. The tapioca really keeps the berries together!The only thing I needed the change was the baking time,to about 45-50 minutes.Thanks Michele! Firebird98  -  12 Aug 2001  (Review from Allrecipes USA and Canada)