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Sweet & sticky pork patties with rice noodles

Sweet & sticky pork patties with rice noodles

Make a double batch of the patties and freeze half of them uncooked for up to one month – you’ll thank yourself later. 

5 out of 5 stars(1) Rate this recipe
HealthyHigh protein
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 500g minced pork (5% fat)
  • 15g ginger, finely grated
  • 4 salad onions, greens and whites separated, both finely chopped
  • 25g pack coriander, stalks finely chopped, leaves picked
  • 200g rice noodles
  • 1 tbsp vegetable oil
  • 75ml Cooks’ Ingredients Ketjap Manis
  • 2 small carrots, scrubbed
  • 1 cucumber
  • Black or white sesame seeds (optional)


  1. Put the mince into a large bowl with the grated ginger, salad onion whites and coriander stalks; mix well with your hands to combine, then season. Divide into 20 portions about the size of a walnut.

  2. Bring a kettle of water to the boil. Put the noodles in a large heatproof bowl and cover with boiling water from the kettle until submerged; let stand for 10 minutes. Drain the noodles and refresh under cold water, then drain again.

  3. While the noodles are soaking, heat the oil in a large nonstick frying pan over a medium-high heat, add the mince portions and flatten gently with a spatula; fry for 10 minutes, flipping halfway to cook the other side. In a small bowl, mix the ketjap manis with 125ml just-boiled water; carefully pour over the patties and bring to a simmer. Cook for 5 minutes or until the sauce is syrupy and the patties are cooked through with no pink meat remaining in the middle.

  4. Meanwhile, in another bowl, peel the carrots into long ribbons. Peel the cucumber into long strips, discarding the seeds. Add most of the coriander leaves and the chopped salad onion greens to the carrot and cucumber ribbons; season and toss to combine. Divide the noodles and pork patties among 4 bowls with the sauce and the salad. Sprinkle with the reserved coriander leaves and sesame seeds, if using, to serve.


Typical values per serving when made using specific products in recipe


1,805kJ/ 429kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating