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Sweet Chilli Pork in Noodle Broth


  • 500g (4) pork medallion steaks
  • 1 cup (250mL) Kikkoman Sweet Chilli, Ginger & Soy Marinade & Stir Fry Sauce
  • 200g dried rice stick noodles
  • 8 cups (2L) salt reduced chicken stock
  • 5cm piece ginger, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons (40mL) fish sauce
  • 2 carrots, cut into matchsticks
  • 150g green beans, cut into 3cm lengths
  • 150g chinese cabbage, shredded
  • 1 tablespoon vegetable oil
  • Sliced spring (green) onions, mint and
  • Coriander leaves, to serve
2hrs 40min
Cook time
Prep time
2hrs 20min

Sweet Chilli Pork in Noodle Broth


  1. Place pork in a flat non-metallic dish. Add half the Sweet Chilli Marinade, and coat well.
    Cover and refrigerate for 2 hours.
  2. Cook noodles according to instructions on pack.
  3. Combine next 4 ingredients and remaining Sweet Chilli Sauce in a large saucepan over moderate heat. Bring stock mixture to the boil. Reduce heat and simmer for 5 minutes. Add carrot and beans and simmer for 2 more minutes. Remove from heat. Stir in cabbage.
  4. Drain marinade from pork. Discard marinade.
  5. Heat the vegetable oil in a large fry pan over moderate heat. Add pork, cooking for about 3 minutes each side until cooked.
  6. Transfer pork to a carving board and thinly slice.
  7. Divide noodles among 4 serving bowls and ladle hot stock over noodles. Top each bowl with pork, onions, mint, and coriander. Serve extra Sweet Chilli, Ginger & Soy Marinade in small bowls as a dipping sauce.
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