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BBQ pork noodles with spicy orange sauce


  • Soak the noodles in hot water until separated. Drain well.
  • At the same time, put 1 cup stock, the marmalade, soy and chilli paste in a heavy-bottomed pot and reduce by about one-third, adding more stock if needed, whisking now and again. Taste for seasoning and stir through the spring onions.
  • Then heat a little oil in a wok (or heavy-bottomed pan) and briefly stirfry the vegies in 2-3 lots, being careful not to over crowd the wok.
  • Return all the vegies to the wok and add the sauce with the BBQ pork and the noodles. Toss well and briefly cook to heat through.


  • 1-2 packets Hokkien noodles
  • 1-1½ cups chicken stock
  • ½ cup orange marmalade
  • a good slurp of soy sauce
  • ½-1 tbsp chilli paste
  • 4 spring (green) onions, chopped
  • vegetable oil
  • a selection of shredded Asian vegies, eg. snowpeas, bok choy, wonga bok, baby corn, etc.
  • bought, chopped Asian BBQ pork

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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