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Sweet Chilli Pork with Rice Noodles

This delicious sweet chilli pork is a frugal recipe idea for a midweek meal. Pork mince is enhanced with Asian inspired flavours and served with rice noodles.

From the book

Dean Edwards


If you need an idea for a light supper, give this one a whirl. There's not much cooking involved, but the results are so good. You can buy sweet chilli sauce, of course, but it's so easy to make your own. Use what you need for this recipe, then put the rest in a bowl in the fridge to enjoy another time. 

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Olive oil
400g pork mince
1 small piece of root ginger, peeled and cut into matchsticks
2 garlic cloves, thinly sliced
2 tbsp soy sauce
Juice of ½ lime
200g vermicelli rice noodles
1 carrot, cut into matchsticks
3 spring onions, cut into matchsticks
1 tbsp of chopped, fresh coriander, for garnish
Lime wedges for serving (optional)
For the sweet chilli sauce:
3 red chillies, roughly chopped
3 garlic cloves, peeled
1 tbsp soy sauce
80g caster sugar
80ml cider vinegar
50ml water

Essential kit

You will need a blender.


First make the sweet chilli sauce. Put all the ingredients in a blender and whizz until smooth. Pour the mixture into a saucepan and bring to the boil, then lower the heat and reduce until the sauce is syrupy. Set aside to cool. 

Heat some oil in a frying pan and fry the pork mince for 10-12 minutes until golden and cooked through. Add the ginger, garlic, soy sauce and 2 tablespoons of the sweet chilli sauce. Stir to combine, then add the lime juice to taste.

When the pork is nearly ready, place the noodles in a bowl and cover them with boiling water. Leave them to soak for 5 minutes, then drain well. 

Serve the mince on top of the noodles and scatter over the carrot, spring onions and coriander. Add some lime wedges on the side for squeezing over the dish if you like. 


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