The third new recipe this week to celebrate Chinese New Year tomorrow...this pork noodle stir-fry 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!
Tip
- This pork noodle stir-fry recipe is easily adapted if you’re cooking for less or more people.
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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 and peppers)
- 1 tbsp dark soy sauce
- 3 tbsp light soy sauce
- 2 tsp cornflour
- 4 tbsp sweet chilli sauce
- 2 tbsp water
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, then serve.
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Pork Noodle Stir-Fry
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 and peppers)
- 1 tbsp dark soy sauce
- 3 tbsp light soy sauce
- 2 tsp cornflour
- 4 tbsp sweet chilli sauce
- 2 tbsp water
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, then serve.
Notes
- This pork noodle stir-fry recipe is easily adapted if you’re cooking for less or more people.
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