eCook Meal
Vietnamese Pork Stir-fry
with vermicelli noodles & pickled cucumber
Saucy, sweet and sour pork neck strips on a bed of vermicelli noodles, with spicy pickled cucumber, toasted peanuts, fresh coriander and mint.
Serving guide
Choose your portion size.
PICKLE THE Cucumber
Boil the kettle. In a bowl, add the rice wine vinegar and 1 tbsp of a sweetener of choice. Mix until the sweetener has fully dissolved. Add the diced Cucumber and the chilli flakes (to taste). Toss until fully coated and set aside to pickle.
OODLES OF NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
TOASTY NUTS
Place the Peanuts in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
PERKY Pork
Pat the Pork dry with some paper towel and cut into 1cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pork and fry for 1-3 minutes until golden, shifting occasionally. Add the spring onion whites and the grated Garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the sweet & sour sauce and 50ml of warm water. Simmer for 3-4 minutes, until slightly reduced. Mix in ½ the chopped mint, ½ the chopped coriander, and seasoning. Drain the pickling liquid from the Cucumber.
PLATE THE GOODS!
Plate up the vermicelli noodles and smother in the saucy sweet & sour Pork. Scatter over the pickled Cucumber. Garnish with the toasted peanuts, spring onion greens, and the remaining mint, coriander, and chilli flakes (to taste). Tuck in!
PICKLE THE Cucumber
Boil the kettle. In a bowl, add the rice wine vinegar and 2 tbsp of a sweetener of choice. Mix until the sweetener has fully dissolved. Add the diced Cucumber and the chilli flakes (to taste). Toss until fully coated and set aside to pickle.
OODLES OF NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
TOASTY NUTS
Place the Peanuts in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
PERKY Pork
Pat the Pork dry with some paper towel and cut into 1cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pork and fry for 1-3 minutes until golden, shifting occasionally. Add the spring onion whites and the grated Garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the sweet & sour sauce and 100ml of warm water. Simmer for 3-4 minutes, until slightly reduced. Mix in ½ the chopped mint, ½ the chopped coriander, and seasoning. Drain the pickling liquid from the Cucumber.
PLATE THE GOODS!
Plate up the vermicelli noodles and smother in the saucy sweet & sour Pork. Scatter over the pickled Cucumber. Garnish with the toasted peanuts, spring onion greens, and the remaining mint, coriander, and chilli flakes (to taste). Tuck in!
PICKLE THE Cucumber
Boil the kettle. In a bowl, add the rice wine vinegar and 3 tbsp of a sweetener of choice. Mix until the sweetener has fully dissolved. Add the diced Cucumber and the chilli flakes (to taste). Toss until fully coated and set aside to pickle.
OODLES OF NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
TOASTY NUTS
Place the Peanuts in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
PERKY Pork
Pat the Pork dry with some paper towel and cut into 1cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pork and fry for 1-3 minutes until golden, shifting occasionally. You may have to do this step in batches. Add the spring onion whites and the grated Garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the sweet & sour sauce and 150ml of warm water. Simmer for 4-5 minutes, until slightly reduced. Mix in ½ the chopped mint, ½ the chopped coriander, and seasoning. Drain the pickling liquid from the Cucumber.
PLATE THE GOODS!
Plate up the vermicelli noodles and smother in the saucy sweet & sour Pork. Scatter over the pickled Cucumber. Garnish with the toasted peanuts, spring onion greens, and the remaining mint, coriander, and chilli flakes (to taste). Tuck in!
PICKLE THE Cucumber
Boil the kettle. In a bowl, add the rice wine vinegar and 4 tbsp of a sweetener of choice. Mix until the sweetener has fully dissolved. Add the diced Cucumber and the chilli flakes (to taste). Toss until fully coated and set aside to pickle.
OODLES OF NOODLES
Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking.
TOASTY NUTS
Place the Peanuts in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop.
PERKY Pork
Pat the Pork dry with some paper towel and cut into 1cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pork and fry for 1-3 minutes until golden, shifting occasionally. You may have to do this step in batches. Add the spring onion whites and the grated Garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the sweet & sour sauce and 200ml of warm water. Simmer for 4-5 minutes, until slightly reduced. Mix in ½ the chopped mint, ½ the chopped coriander, and seasoning. Drain the pickling liquid from the Cucumber.
PLATE THE GOODS!
Plate up the vermicelli noodles and smother in the saucy sweet & sour Pork. Scatter over the pickled Cucumber. Garnish with the toasted peanuts, spring onion greens, and the remaining mint, coriander, and chilli flakes (to taste). Tuck in!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R70.78
for 4 servings · R17.69 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
-
Peanuts needs 40 gBlack Cat Crunchy Peanut Butter 800 g 800 g at R95.99 · 5% of packR4.80
Not in the Woolies basket — source these elsewhere:
- Dried Chilli Flakes
- Pork Neck Steak
- Rice Wine Vinegar
- Sweet & Sour Sauce
- Rice Vermicelli Noodles
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vietnamese Pork Stir-fry?
The preparation time for Vietnamese Pork Stir-fry with vermicelli noodles & pickled cucumber is between 10 and 25 minutes.
What is the total time required to make Vietnamese Pork Stir-fry with vermicelli noodles & pickled cucumber?
The total time required to make Vietnamese Pork Stir-fry with vermicelli noodles & pickled cucumber is between 30 and 50 minutes.
How many servings does Vietnamese Pork Stir-fry provide?
4 servings
What are the main ingredients in Vietnamese Pork Stir-fry?
Cucumber, Dried Chilli Flakes, Fresh Coriander, Fresh Mint, Garlic, Peanuts, Pork Neck Steak, Rice Vermicelli Noodles, Rice Wine Vinegar, Spring Onion, Sweet & Sour Sauce
What is the nutritional information of Vietnamese Pork Stir-fry?
Calories: 679, Carbs: 53 grams, Fat: grams, Protein: 36.6 grams, Sugar: 8 grams, Salt: 1298 grams
How do I prepare Vietnamese Pork Stir-fry?
OODLES OF NOODLES: Using a shallow bowl, submerge the noodles in boiling water and add a pinch of salt. Give them a stir, cover with a plate, and set aside to soak for 6-8 minutes until cooked and glassy. Drain on completion and toss through some oil to prevent sticking. PICKLE THE CUCUMBER: Boil the kettle. In a bowl, add the rice wine vinegar and 2 tbsp of a sweetener of choice. Mix until the sweetener has fully dissolved. Add the diced cucumber and the chilli flakes (to taste). Toss until fully coated and set aside to pickle. TOASTY NUTS: Place the peanuts in a nonstick pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. PERKY PORK: Pat the pork dry with some paper towel and cut into 1cm thick strips. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pork and fry for 1-3 minutes until golden, shifting occasionally. Add the spring onion whites and the grated garlic and fry for 1-2 minutes until fragrant, shifting constantly. Add the sweet & sour sauce and 100ml of warm water. Simmer for 3-4 minutes, until slightly reduced. Mix in ½ the chopped mint, ½ the chopped coriander, and seasoning. Drain the pickling liquid from the cucumber. PLATE THE GOODS!: Plate up the vermicelli noodles and smother in the saucy sweet & sour pork. Scatter over the pickled cucumber. Garnish with the toasted peanuts, spring onion greens, and the remaining mint, coriander, and chilli flakes (to taste). Tuck in!
What should be prepared from my kitchen to make Vietnamese Pork Stir-fry?
Cucumber, Dried Chilli Flakes, Fresh Coriander, Fresh Mint, Garlic, Peanuts, Pork Neck Steak, Rice Vermicelli Noodles, Rice Wine Vinegar, Spring Onion, Sweet & Sour Sauce
How many calories does Vietnamese Pork Stir-fry have?
679 calories
How much fat content does Vietnamese Pork Stir-fry have?
grams