This Asian-inspired pork mince stir fry with noodles is budget-friendly, delicious, and very quick to make. You can have it ready in less than 30 minutes, it’s great for weekend lunches or as a super quick weeknight dinner.
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Quick and easy to make, this pork mince stir fry with noodles is ideal, if you are after something fast to eat after work.
Why You'll Love This Recipe
- This pork mince stir fry with noodles recipe is a very simple and great for beginners.
- It’s not overly spicy and can be made family friendly if you reduce or leave out the chillies.
- The pork mince stir fry can be made ahead of time and reheats very well.
Ingredients
Oil – use vegetable or peanut oil for frying.
Chives – onion chives or a combination of garlic and onion chives, these are used instead of onions for a milder flavored dish.
Garlic – use fresh garlic for the best taste and grate it rather than finely chop it. If you don’t have fresh garlic, you can use 1 - 1 ½ teaspoon garlic paste.
Red chili – gives the dish a little heat. Use as much or as little as you prefer. As a rule, the smaller the chili the hotter it is. So, if you just want flavor without the heat pick the biggest red chili you can get.
Pork mince – We prefer to use lean pork mince because it is lower in fat. However, regular pork mince can also be used.
Bok choy – is a light flavor Asian vegetable that stir-fries quite quickly. If you can’t get bok choy, add some shredded Chinese cabbage leaves.
Light soy sauce and chicken stock – are used to make the sauce. You can use homemade chicken stock or make some up with water and chicken stock powder.
Noodles – for this recipe we have used udon noodles because of the silky smooth and slightly chewy texture these noodles have. But you could also use another variety of noodles.
If you use frozen noodles, allow them to thaw before heating.
Spring onion, bean sprouts, and an extra red chili - are used not only as a garnish it gives the dish additional texture and flavor. If you don’t like chili leave it out, but don’t skip out on using the spring onions.
Equipment
- Large sharp knife
- Cutting board
- Kitchen scales
- Measuring spoon and cups
- Large wok or skillet
- Spatula or wok charn for mixing
Step By Step Instructions
Step 1 – In a large frypan or wok, heat the oil and fry the chives, garlic, and chili for about 30 seconds.
Step 2 – Add the pork mince, use a wooden spoon or spatula to break the meat into smaller pieces as it cooks.
Cook until the mince is no longer pink, cook for 5 minutes more while stir-frying on medium-high heat.
Step 3 & 4 – Add the bok choy, soy sauce, and chicken stock, stir fry until the bok choy has wilted. Remove from the heat.
To serve heat or cook the noodles according to the packet instructions. Once ready add noodles to serving bowls, spoon the pork mince stir fry over the noodles, and garnish with spring onions, chilies, and bean shoots.
Expert Tips
- Be organised, prepare and measure out all the ingredients before you start to cook.
- Bring a pot or kettle of water to the boil before you start cooking the pork mince stir fry. This way there will be hot water ready to heat the noodles by the time you have finished cooking the stir fry.
Serving Size
A serving size is one sixth of the recipe.
Calories Per Serve
A serving has about 840 calories.
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If you have tried this recipe for pork mince stir fry with noodles, please come back and leave a comment below because I would love to know how it went.
Recipe
Pork Mince Stir Fry with Noodles
Equipment
- Large sharp knife
- Cutting board
- Kitchen scales
- Measuring spoon and cups
- Large wok or skillet
- Spatula or wok charn for mixing
Ingredients
- 300 - 500 grams (10 - 17 ounce) udon noodles or gluten free substitute <-- see note 1 below
STIR FRY
- 30 grams (1 ounce) garlic chives finely chopped
- 3 garlic cloves crushed and chopped finely
- 3 red chillies fresh and thinly sliced
- 1 tablespoon peanut oil
- 750 grams (1.7 pound) pork mince lean
- 230 grams (8 ounce) bok choy washed and cut into small pieces
- 60 ml (4 tablespoons) light soy sauce (or to taste) <-- see note 2 below
- 125 ml (½ cup) chicken stock or ½ cup water and ½ teaspoon chicken stock powder
GARNISH
- 30 grams (1 ounce) bean sprouts lightly blanched <-- see note 4 below
- 4 spring onions thinly sliced
- Extra slices of red chilli optional
Instructions
- PREPARE THE NOODLESPlace the noodles in a large pot of boiling water and cook uncovered until just tender. Drain.
- MAKE THE STIR FRYHeat the oil in a large wok or skillet until hot and smoky, then fry the chives, garlic and chilli for about 30 seconds.Add the mince. Stir fry until cooked through - as you stir fry, break the mince into tiny pieces.Add the bok choy, soy sauce, water, chicken stock powder, and stir fry until the bok choy has wilted.
- TO SERVEPlace the desired amount of noodles into bowls, top with stir fry, and garnish with beansprouts, spring onions, extra chilli (optional). Enjoy.
Notes
This recipe was first published in April 2018. I has be republished with new images, information and updated recipe.
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