Pork Chop Noodles

Noodles, Pork January 27th, 2008

pork chop noodles

What I like most about noodles is the versatility of this staple food. You can cook fry noodles, stew them or even cook them in soup. Recently, I had with me a couple of slices of pork loin and some french beans and I thought this would be the perfect opportunity to try out something new again. Hence, Pork Chop Noodles was created. In Melaka, there is this famous Taiwanese Pork Chop Noodles but that is different from what I have cooked here. Whereas the Taiwanese Pork Chop Noodles uses soya noodles, I have used the dry noodles bought from Sitiawan instead.

This dish is pretty due to the use of french beans and carrots for the contrast in colour. It is also healthy as it contains carbohydrate, protein, fat and fibre. The french beans and carrots lend a crunchy bite to the otherwise springy noodles whilst the aromatic pork chop (which is cut into strips) becomes the highlight as far as the taste is concerned. Give this dish a try. You can use all kinds of noodles really. I would suggest soya noodles, instant dried noodles (eg. Vit Mee) and even soba for this dish.

This is my recipe for Pork Chop Noodles



  • 3 slices pork loin
  • 3 portions of noodles (measure according to size of serving plate)
  • 12 pieces of french beans (you can also use snow peas. Remove ends)
  • 1/2 carrot (julienned)
  • 3 shallots (sliced thinly)
  • 3 cloves garlic (chopped finely)
  • 200 ml hot water
  • 300 ml cooking oil


Marinade (for pork loin)

  • 1/2 teaspoon salt
  • liberal dashes of white pepper powder
  • a few drops of worcestershire sauce
  • 1 teaspoon chinese cooking wine



  • 1 teaspoon fish sauce
  • 2 teaspoons light soya sauce
  • 1 teaspoon oyster sauce
  • a pinch of msg (optional)



Using the blunt side of a knife / mallet, beat the pork loin slices till they are about 5mm thin. Marinade for 2 hours.

Heat oil on high and fry pork loin slices till golden brown. Remove and set aside. Cut into strips.

If using dried / instant noodles, blanch the noodles in boiling water till soft, rinse with ice cold water and plunge it back into boiling water just to reheat it quickly. Then drain and set noodles aside.

Heat up 3 tablespoons of oil (you can use the oil previously used to fry pork loin if it is not too dark or dirty) in wok and fry shallots till golden brown. Remove fried shallots. Add garlic and fry till aromatic.

Before garlic turns brown, add french beans and carrots and stir well for a minute. Sprinkle some hot water to just to keep moist. Add seasoning followed by noodles and stir evenly. Adjust seasoning to your preference. If you like the noodles with a little bit more sauce, add more water.

Dish up, garnish with fried shallots and serve with pork chop strips.

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  1. 1
    January 28th, 2008 at 9:53 am

    We are so telepathic in food. Eerie! I just had Taiwanese Pork Chop with Noodle yesterday in the Asian Food Court near my place. Imagine how surprise I am when I read your post. 😉

  2. 2
    January 29th, 2008 at 10:44 am

    Mmmm, looks yummy.

    Why dont you come over to my house and cook for me ? LoL

  3. 3
    January 29th, 2008 at 10:59 pm

    Reese : Wow! But actually I cooked this about 2 weeks ago. Still, it’s a coincidence, eh? 😀

    PlatinumGirl : Why don’t you chia me first?

  4. 4
    Rasa Malaysia
    January 29th, 2008 at 11:23 pm

    Wah, this picture looks so good, can get some paper cardboard (black, white) from the stationary store as the background liao.

    I am so craving for rice and noodles…I got sick of French food pretty fast. 😛

  5. 5
    April 27th, 2009 at 8:03 pm

    when u say fry the pork loins, do you mean to coat with breaded corn flour before frying? the pic seems to imply this..

  6. 6
    April 28th, 2009 at 9:30 am

    passerby : No, there is no coating of flour of any kind. Just plain frying.

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