• 400g Cintan Non –Fried Noodles, Original
  • 400g Chicken breast, cut into chunks
  • 200g Carrot, sliced
  • 1 Onion, chopped
  • 1 Green chilli, cut thinly
  • ½ Red capsicum
  • 2 tsbp cooking oil


  • 1 jar Yeo’s Szechuan Kung Po Sauce
  • Ground white pepper and Salt to taste

Kung Po Pork Noodles

Serves : 4

Preparation Time : 10mins

Cooking Time : 15mins


  1. Cook the noodles according to the instruction on the package. Drained and set on a plate.
  2. Pour 1 tbsp of oil in a frying pan over a high heat. Add the onion, pork, salt and white pepper, stir fry until just cooked through.
  3. Then add carrot, chilli, capsicum and Yeo’s Sezchuan Kung Po Sauce, simmer for 2 minutes. Pour over the noodles and serve.