Preparation – step by step recipe
- Cook the noodles
Cook the noodles according to the package instructions. Drain and toss with a small amount of oil so they don’t stick together. Set aside. - Cook the pork
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Cook the ground pork until browned and crumbly. Add the garlic, ginger and chili flakes, and cook briefly until fragrant. - Add the vegetables
Add the carrot, bell pepper and green beans to the wok. Stir-fry for 3–4 minutes. The vegetables should still have a slight crunch. - Season
Add the soy sauce and honey. Stir well with the pork and vegetables so everything is coated in a glossy sauce. - Add the noodles
Add the cooked noodles to the wok and toss everything together. Cook for another 2 minutes so the flavors combine. Finish with the juice of half a lime and half of the spring onions. - Fry the eggs
In a separate pan, heat a little oil and fry 4 eggs with a still runny yolk. Season with salt and pepper. - Serve
Divide the chili pork noodles among the plates. Top each serving with a fried egg and finish with the remaining spring onions. Optionally sprinkle with sesame seeds or drizzle with extra chili oil.
And that’s it! These chili pork noodles with crisp vegetables and a soft fried egg are a great example of how quick and flavorful wok cooking can be. The perfect recipe for a weeknight when you’re craving a warm, Asian-inspired dish full of texture and character.
For this recipe we used the Cicla aluminium wok pan. Thanks to aluminium’s fast and even heat distribution, meat, vegetables and noodles cook quickly while staying nicely crisp and flavorful. Ideal for quick wok dishes that still deliver plenty of taste.
