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Ingredients

Main Ingredients

  • 8 pork rashers

  • 1 Tbsp (15ml) Chinese five-spice

  • Juice (60ml) of 1 lemon

  • ¼ cup (60ml) sweet chilli sauce

  • 2 Tbsp (30ml) soy sauce

  • 3cm knob ginger, grated

  • 2 Tbsp (30ml) cloves garlic, crushed

  • Salt and milled pepper

Asian-style noodles

  • ½ packet (3 nests) egg noodles

  • 1 glug canola oil

  • 1 onion, sliced

  • 1 green chilli, finely chopped + extra for serving

  • 2 cloves garlic, finely chopped

  • 3 baby pak choi, halved

  • ½ packet (60g) mangetout, sliced

  • ½ packet (150g) green beans, sliced

  • 2 carrots, julienned

  • Salt and milled pepper

  • 1 handful fresh coriander, for serving

  • A few lime wedges, for serving

Method

  1. Preheat oven to 200°C.

  2. Place rashers in a shallow ovenproof dish.

  3. Mix remaining ingredients together, pour over rashers and marinate for about 30–60 minutes (optional).

  4. Roast rashers for 6 minutes per side or until crispy and cooked through.

  5. Cook egg noodles according to packet instructions, drain and set aside.

  6. Heat oil in a large wok or deep frying pan.

  7. Sauté onion, chilli and garlic, then add remaining vegetables.

  8. Toss through noodles, season and heat through.

  9. Serve pork rashers on bed of noodles, garnish with coriander, extra chilli and lime wedges on the side.

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