Thai Pork Noodles

Recipe: Thai Pork Noodles

3 minutes to read


The writer, cook and photographer behind Your Ultimate Menu


Difficulty: Easy

Ready In: 40 Minutes

Serves: 4


Pork Noodles

  • 250 g Shanghai bok choy or pak choy (8.8oz)
  • 2 carrots
  • 1 capsicum (any colour)
  • 3 cloves garlic
  • 2 tsp chicken stock powder
  • 2 cups boiling water (500ml)
  • 400 ml can light coconut milk (13.5 fl.oz)
  • 5 Tbsp peanut butter (smooth or crunchy)
  • 2 Tbsp rice vinegar
  • 2 Tbsp soy sauce
  • 1 Tbsp honey
  • 3 tsp peanut oil, divided
  • 500 g pork mince (1lb 2oz)
  • 2 1/2 Tbsp massaman curry paste
  • 2 tsp curry powder
  • 3 instant noodle cakes (200-250g)

To Serve

  • 1/3 cup dry roasted peanuts (70g)
  • 2 handfuls fresh coriander (optional)
  • 1 lime (optional)


1. Cook Pork Noodles

Roughly shred bok choy. Dice carrots and capsicum into small pieces. Crush garlic. In a medium-large jug or bowl, dissolve stock powder in the boiling water. Whisk in coconut milk, peanut butter, vinegar, soy sauce and honey.

2. Heat 2 teaspoons of oil in a large wok on high. Add carrots and capsicum and stir fry for 2-3 minutes, until just tender. Add bok choy and garlic and stir fry for 30 seconds. Remove veggies onto a plate.

3. Return wok to heat and add the remaining teaspoon of oil. Cook mince, breaking up with a wooden spoon, until browned all over. Add curry paste and curry powder; stir fry for 30 seconds.

4. Return veggies to the wok, stir to combine, then pour in sauce. Bring to a rapid simmer, then add noodle cakes, submerging as much as possible. Cook for 1 minute, then flip and cook for a further 30 seconds. Toss to combine.


Roughly chop peanuts and coriander, if using. Divide pork noodles between individual serving bowls. Top with peanuts and coriander. Cut lime into wedges, if using, and squeeze over noodles.

Recipe Notes

  • Wine Match: An off-dry Riesling.
  • Gluten-Free Option: Use gluten-free stock powder and soy sauce. Make sure curry paste is gluten-free. Swap regular instant noodles for instant rice noodles (3 tubs, discard seasoning). Use regular roasted, salted peanuts instead of dry roasted.
  • Ingredient Notes / Swaps: You could use chicken mince instead of pork mince.
  • Storing and Reheating: This meal is nice and saucy so keeps and reheats well! Refrigerate individual portions and reheat in the microwave. Add peanuts and coriander just before serving.

This recipe packs a hefty dose of proteins, which are a great source of amino acids that are important for our immune system, digestion and healthy ageing.

If you would like to know more about amino acids, we suggest checking What is the function of amino acids in our body?

A bit more about the master chef behind this recipe…

Cooking, baking and creating recipes have always been Josie’s passions. She has a Bachelor of Food Technology and works as a freelance recipe developer, food stylist and photographer.

Josie launched her website, Your Ultimate Menu, as a way to help others solve the dreaded “what’s for dinner?” question. Each week she provides recipes for three easy meals together with an organised shopping list. 

Her sister’s recent diagnosis with coeliac disease has inspired Josie to provide gluten-free options for all of her recipes.

Like this recipe? Check out Josie’s website for more cooking inspiration! 

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