Enjoy the recipe?

Share with a friend!
Sticky Caramel Stir-Fry With Pork
A Lambert Produce Recipe

Sticky Caramel Stir-Fry With Pork Recipe

If you’re after something equally as delicious as it is quick and easy, look no further than our Sticky Caramel Stir-fry with Pork!





  • 500g thin pork sausages
  • 2 tbsp kecap manis
  • 2 tbsp oyster sauce
  • 2 tbsp brown sugar
  • 1 tbsp soy sauce
  • 2 tsp fish sauce
  • 2 garlic cloves, crushed
  • 450g packet fresh hokkien noodles
  • 2 tbsp vegetable oil
  • 1 red onion, cut into wedges
  • 1 large red capsicum, cut into 2.5cm strips
  • 1 bunch broccolini, cut into 5cm pieces
  • Thinly sliced spring onion, to serve


1. Squeeze the sausage mince from the casings and form into 3cm pieces.

2. In a small jug, combine the kecap manis, oyster sauce, brown sugar, soy sauce, fish sauce, and crushed garlic. Set aside.

3. Prepare the hokkien noodles according to the packet directions. Drain and set aside.

4. Heat half the vegetable oil in a wok or large, deep frying pan over high heat. Once the oil is heated, add the red onion and stir-fry until it just starts to soften.

5. Add the chopped red capsicum and broccolini to the wok. Stir-fry together for 2 minutes. Transfer the vegetables to a plate and set aside.

6. In the same wok or frying pan, heat the remaining oil. Stir-fry the sausage pieces in batches until they are browned all over and just cooked through. Then, return all of the sausage pieces to the wok.

7. Pour the sauce mixture over the sausage in the wok. Remove from heat and toss the sausage in the sauce, allowing the residual heat from the wok to thicken and caramelize the sauce.

8. Return the wok to medium heat. Add the stir-fried vegetables and prepared hokkien noodles back into the wok with the sausage.

9. Season with freshly ground black pepper to taste. Stir-fry everything together to combine and heat through.

10. Serve the stir-fry topped with thinly sliced spring onions. Enjoy!