This pork noodle stir-fry is a quick and easy recipe packed with tender pork mince, fresh vegetables, and a savoury sauce. Perfect for busy weeknights!
The recipe appeared in the November 2018 BBC Good Food magazine. I've tweaked it slightly as we felt it needed a bit more seasoning.
It's a quick and easy pork noodle dish to prepare and cook, ready in half an hour! The end result is pork mince, noodles and vegetables seasoned with ginger, garlic, chilli, soy and sweet chilli - a delicious full of flavour combination!
Tips
- Vegetarian option - replace the pork with tofu, tempeh or mushrooms.
- Gluten-free option - use gluten-free noodles and tamari instead of soy sauce.
- This pork noodle stir-fry recipe is easily adapted if you're cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Yes - pre-cooked noodles like egg noodles or udon can be used. Just ensure they are properly reheated in the stir-fry to absorb the sauce.
Toss the noodles with a little sesame oil after cooking to keep them separated and add extra flavour.
While it's best enjoyed fresh, you can prep the ingredients (chop the vegetables and mix the sauce) ahead of time for quick assembly.
Serve with a side of prawn crackers, dumplings, or an Asian-inspired soup for a complete meal.
It's not ideal to freeze stir-fried noodles as the texture may change upon thawing. However, the pork and vegetables can be frozen and reheated with fresh noodles.
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How to make this Pork Noodle Stir-Fry
Ingredients
- 3 tbsp sesame oil
- 350g lean pork mince
- 350g egg noodles
- a thumb-sized piece ginger, peeled and chopped, or 1.5 tbsp ginger purée
- 3 cloves garlic, crushed, or 1 tbsp garlic purée
- 0.5 to 1 tsp chilli flakes (depending on how much heat you like)
- 320g stir-fry vegetables (eg: mangetout, baby corn, beansprouts, carrots, peppers, cabbage, Chinese leaves, bamboo shoots, water chestnuts)
- 1 tbsp dark soy sauce
- 3 tbsp light soy sauce
- 2 tsp cornflour
- 4 tbsp sweet chilli sauce
- 2 tbsp water
To garnish/serve (optional):
- 4 spring onions, sliced, to garnish
- crispy chilli in oil, to serve
- prawn crackers, to serve
Instructions
- Heat the oil on high in a wok or large frying pan. Add the mince, break it up with a spoon and fry for about 8 mins until browning. While the meat cooks, put the noodles in a large bowl, boil the kettle, then pour the hot water over the noodles. Set aside for 5 to 10 minutes to soften.
- Add the ginger, garlic, chilli flakes and vegetables to the pan with the mince and stir-fry for 2 to 3 minutes. In a small bowl, mix the tbsp of dark soy sauce with the cornflour to make a paste. Add the light soy sauce, sweet chilli sauce and 2 tbsp water. Drain the noodles and add to the pan with the sauce. Cook until the sauce coats the noodles, adding a splash of water if needed. Garnish with the sliced spring onions and serve with crispy chilli in oil and prawn crackers, if you like.
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Pork Noodle Stir-Fry
Equipment
Ingredients
- 3 tbsp sesame oil
- 350 g (12.3 oz) lean pork mince
- 350 g (12.3 oz) egg noodles
- a thumb-sized piece ginger peeled and chopped, or 1.5 tbsp ginger purée
- 3 cloves garlic crushed, or 1 tbsp garlic purée
- 0.5 to 1 tsp chilli flakes (depending on how much heat you like)
- 320 g (11.3 oz) stir-fry vegetables (eg: mangetout, baby corn, beansprouts, carrots, peppers, cabbage, Chinese leaves, bamboo shoots, water chestnuts)
- 1 tbsp dark soy sauce
- 3 tbsp light soy sauce
- 2 tsp cornflour
- 4 tbsp sweet chilli sauce
- 2 tbsp water
To garnish/serve (optional):
- 4 spring onions sliced, to garnish
- crispy chilli in oil to serve
- prawn crackers to serve
Instructions
- Heat the oil on high in a wok or large frying pan. Add the mince, break it up with a spoon and fry for about 8 mins until browning. While the meat cooks, put the noodles in a large bowl, boil the kettle, then pour the hot water over the noodles. Set aside for 5 to 10 minutes to soften.
- Add the ginger, garlic, chilli flakes and vegetables to the pan with the mince and stir-fry for 2 to 3 minutes. In a small bowl, mix the tbsp of dark soy sauce with the cornflour to make a paste. Add the light soy sauce, sweet chilli sauce and 2 tbsp water. Drain the noodles and add to the pan with the sauce. Cook until the sauce coats the noodles, adding a splash of water if needed. Garnish with the sliced spring onions and serve with crispy chilli in oil and prawn crackers, if you like.
Notes
- Vegetarian option - replace the pork with tofu, tempeh or mushrooms.
- Gluten-free option - use gluten-free noodles and tamari instead of soy sauce.
- This pork noodle stir-fry recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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