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Crispy noodle & BBQ pork cake


  • Soak the noodles in boiling water until separated. Drain well and set aside.
  • Heat a little vegetable oil in a wok (or large non-stick pan) and gently saute the ginger and garlic. Then add the vegies and toss for a few minutes.
  • Combine the cornflour, stock, sesame oil, soy and honey. Add to the vegies with the pork and toss well. Cook until the liquid is thick. Then turn the heat off and toss in the noodles until well coated. Set aside for 5 mins to cool.
  • Heat a little vegie oil in a large non-stick pan and add the noodle mixture, in one layer and not too thick. Gently cook for 3-4 mins until the bottom side is crispy. Turn over, lower the heat and repeat the process, adding a little more oil to the pan if needed.


  • 1 packet Singapore noodles
  • vegetable oil
  • 1 tspn grated fresh ginger
  • 2 garlic cloves, crushed
  • 6 baby carrots, sliced on the diagonal
  • 1 small zucchini, diced
  • 6 snowpeas, shredded
  • 3 spring (green) onions, finely chopped
  • 1 cup bean shoots
  • 1 heaped tbsp cornflour
  • 1 tbsp chicken stock
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 heaped cup bought Chinese BBQ pork, chopped

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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