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Burmese pork and noodle dish

  • 0:15 Prep
  • 0:45 Cook
  • 4 Servings


  • 2 tablespoons peanut oil
  • 500g pork scotch fillet steaks, finely chopped
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/4 teaspoon turmeric
  • 1 star anise
  • 4 truss tomatoes, coarsely chopped
  • 125ml (1/2 cup) Massel chicken style liquid stock
  • 1 tablespoon light soy sauce
  • 2 teaspoons fish sauce
  • 200g pkt dried rice noodles
  • 50g snow pea sprouts, trimmed
  • Roasted peanuts, salted, chopped, to serve
  • Red chilli flakes, dried, to serve


  • 1
    Heat half of the oil in a wok over high heat. Stir-fry the pork, in 2 batches, for 5 minutes or until golden. Use a slotted spoon to transfer to a plate.
  • 2
    Wipe the wok clean. Add remaining oil to the wok. Heat over medium heat. Add the onion and garlic. Stir-fry for 2 minutes or until soft. Add the turmeric and star anise. Toss to combine.
  • 3
    Add the pork, tomato and stock to the wok. Simmer for 30 minutes or until liquid has reduced and pork is tender. Stir through the soy sauce and fish sauce. Taste and season with salt, if necessary.
  • 4
    Meanwhile, cook noodles following packet directions. Drain. 5 Divide the noodles and pork mixture among serving plates. Top with the sprouts and sprinkle with the peanut and chilli.

Source: taste.com.au


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