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Pork larb noodle stir-fry

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This Pork larb noodle stir-fry is an easy weeknight dinner you can whip up in a flash. Packed with tasty Asian flavours, it will be a hit on any table.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Pork larb noodle stir-fry


  • 200g rice noodles
  • 1 tbs peanut oil
  • 500g Coles Australian Pork Mince
  • 1 tbs grated fresh ginger
  • 2 garlic cloves, crushed
  • 2 tbs kecap manis
  • ¼ cup (60ml) lime juice
  • 1 tbs soy sauce
  • 1 red onion, cut into thin wedges
  • ½ cup mint leaves
  • ½ cup coriander leaves
  • 2 tbs crushed peanuts
  • Sweet chilli sauce, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the noodles in a large heatproof bowl. Cover with boiling water. Stand for 2 mins. Drain.
  2. Step 2

    Meanwhile, heat the oil on a wok or large frying pan over high heat. Add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 6 mins or until golden brown. Add the ginger and garlic and cook for 1 min until fragrant. Add the kecap manis, lime juice and soy sauce and stir to combine.
  3. Step 3

    Add the noodles and cook for 1 min or until heated through. Remove from heat and stir in the onion, mint and coriander. Serve the stir-fry topped with peanuts and drizzled with sweet chilli sauce.