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Rice noodles with pork and sweet chilli dressing Recipe

Rice noodles with pork and sweet chilli dressing Recipe

Rice noodles with pork and sweet chilli dressing Recipe

Fresh, wild and wonderful-this dish creates a culinary insurrection on your palate with its unbeatable combination of garlic chives, bean sprouts and coriander leaves, all of which serve to jog your aromatic memory. My friend Simon Goh of Chinta Ria adds a mean chilli dressing when he tosses this particular dish as it is cooked in our hometown of Klang.If dried prawn paste is not your thing, omit it for it might change your appreciation of this vibrant noodle dish. Glasses of beer, aromatic and floral when chilled, go well with this dish.

Ingredients :

    • 1/2 cup (125 ml) oil
    • 300 g (10 oz) dried rice stick noodles, blanched in boiling water until soft, then drained well
    • 2 eggs, slightly beaten
    • 1 onion, finely chopped
    • 5 cloves garlic, minced
    • 200 g (7 oz) lean pork, thinly sliced and marinated with 1 tablespoon oyster sauce
    • 2 tablespoons dried prawn paste (belachan), dry-roasted and crumbled
    • 1 cake pressed firm tofu (150 g/ 5 oz), diced
    • 1 red finger-length chilli, chopped
    • 2 tablespoons dry-roasted unsalted peanuts, crushed
    • 2 tablespoons chopped coriander leaves (cilantro)
    • 30 g (3/4 cup) chopped garlic chives
    • 25 g (1/2 cup) fresh bean sprouts, tails trimmed
    • Lime wedges, to garnish


    • 1/4 cup (60 ml) fresh lime juice
    • 1/4 cup (60 ml) fish sauce
    • 2 tablespoons shaved palm sugar or dark brown sugar, with 4 tablespoons water
    • 1 tablespoon bottled sweet chilli sauce

Method :

    1. Heat the oil in a wok and fry the noodles over medium heat for 1–2 minutes until slightly browned. Remove from the pan and drain on paper towels.
    2. Heat 1 tablespoon of the oil in a skillet until hot. Add the beaten egg, swirling the pan to form a thin omelette. Cook the egg until set. Remove from the heat and set aside to cool. Roll up the omelette and slice into thin shreds.
    3. Heat 1 tablespoon of the oil in a wok over high heat and stir-fry the onion and garlic until golden brown and fragrant, about 30 seconds. Add the pork and stir-fry until cooked, 2–3 minutes. Add the dried prawn paste, tofu and chilli, and mix well. Remove from the heat.
    4. Make the Sweet Chilli Dressing by combining all the ingredients in a bowl and mixing well.
    5. In a large serving platter, combine all the ingredients except the egg and lime wedges. Pour the Sweet Chilli Dressing over the noodles and toss until well blended. Sprinkle the egg shreds on top and serve with lime wedges.

SERVES : 4–6
COOKING TIME : 10 mins