Double Thai-Style Crispy Pork & Egg Noodles
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Double Thai-Style Crispy Pork & Egg Noodles

Double Thai-Style Crispy Pork & Egg Noodles

with Oyster Sauce & Green Veggies

Delicious and here to stay, our crispy pork belly is oozing with flavour in every bite. Pile them high on a bed of egg noodles and oyster sauce-laced greens. All that's left to do is to grab your chopsticks to get dinner started!

Quick Prep

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time


Serving amount

2 packet

slow-cooked pork belly

1 packet

egg noodles

(Contains Egg, Gluten, Wheat;)

2 clove


1 bag

Asian greens

1 bag

Trimmed Green Beans

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 packet

sweet chilli sauce


chilli flakes

Not included in your delivery

olive oil

1.5 tbs

soy sauce

(Contains Gluten, Soy;)

2 tbs



Nutritional Values

Energy (kJ)6172 kJ
Fat107.4 g
of which saturates45.7 g
Carbohydrate68.5 g
of which sugars13.6 g
Protein60.4 g
Sodium2543 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Baking Tray
Medium Saucepan
Large Frying Pan



• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced. • Place slow-cooked pork belly in a large bowl and cover with boiling water. Using tongs, remove pork carefully and pat dry using paper towel (this step helps the crackling get crispy!). • Using a sharp knife, score the skin in 1cm intervals, without cutting into the flesh. Rub all over with a generous pinch of salt. • Place pork pieces, skin-side down, on a lined oven tray. Roast until lightly browned, 15-20 minutes. • Heat grill to high. Flip pork skin-side up. Grill pork until skin is golden and crispy, 10-25 minutes.

TIP: Keep an eye on the pork when grilling, it can burn fast! TIP: Spread pork over two lined oven trays if your tray is getting crowded.


• When the pork has 20 minutes remaining, half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside. • Meanwhile, finely chop garlic and roughly chop Asian greens.


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook trimmed green beans, until tender, 3-4 minutes. • Add Asian greens and garlic and cook, stirring, until just wilted, 1 minute. • Reduce heat to low, then add oyster sauce, sweet chilli sauce, the soy sauce and water and cook, until slightly thickened, 1 minute. • Remove from heat, then stir through cooked noodles, until combined.


• Slice pork. • Divide Thai-style noodles and greens between bowls. • Top with crispy pork. Garnish with a pinch of chilli flakes (if using) to serve. Enjoy!

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