Pork Mince Stir Fry With Noodles

This pork mince stir fry with noodles is quick and easy to make you can have it on the table in under 30 minutes. It tastes so good you won’t be able to stop eating it.

You can even prepare the pork mince in advance which can be reheated in the microwave, added to cooked noodles making it a very quick after school snack for older children.

Pork Mince Stir Fry with Noodles

Print Recipe

Quick and easy to make, this pork mince stir fry is ideal, if you are after something fast to eat after work.

PREP : 15 mins

COOK : 15 mins

TOTAL TIME : 30 mins

POSSIBLE DIETS : Gluten Free, Low Calorie, Low Lactose

MAINS : Mains

MAKES/SERVES : 6

CALORIES: 495 : kcal

Ingredients

• ▢ 500 grams udon noodles or gluten free substitute <– see note 1 below

STIR FRY

• ▢ 20 grams garlic chives finely chopped
• ▢ 3 garlic cloves crushed and chopped finely
• ▢ 3 red chillies fresh and thinly sliced
• ▢ 1 tablespoon peanut oil
• ▢ 750 grams pork mince lean
• ▢ 230 grams bok choy washed and cut into small pieces
• ▢ 60 ml light soy sauce (or to taste) <– see note 2 below
• ▢ 125 ml water
• ▢ 1/2 teaspoon chicken stock powder or to taste <– see note 3 below

GARNISH

• ▢ 30 grams bean sprouts lightly blanched <– see note 4 below
• ▢ 4 spring onions thinly sliced
• ▢ Extra slices of red chilli optional

Metric – US Customary

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Instructions

• PREPARE THE NOODLES

  – Place the noodles in a large pot of boiling water and cook uncovered until just tender. Drain.
• MAKE THE STIR FRY

  – Heat 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 SERVE

  – Place the desired amount of noodles into bowls, top with stir fry, and garnish with beansprouts, spring onions, extra chilli (optional). Enjoy.

Notes

1 .The udon noodles that I use are frozen (as I can’t get fresh), from my local Asian supermarket. When cooked these thick noodles are chewy and gummy in texture, just like freshly made udon noodles.

Make it gluten free: replace the udon noodles with gluten free noodles or serve over rice.

2. Light soy sauce is very salty, so use it to taste. Or use dark soy sauce instead it as is less salty, and its colour will make your dish look darker.

3.The chicken stock powder I use is an Asian brand, I prefer this, rather than the ones from my local supermarket. I find that the flavour from this stock powder goes better with Asian dishes. This is my go to stock powder if I have run out of fresh chicken stock – the flavour goes well with many multicultural dishes – not just Asian.

4. Place the bean sprouts in a small bowl and pour over some boiling water. Let it stand in the water for about 30 seconds, then drain. This will take away the raw taste from the bean sprouts.

 

Nutrition

Serving: 1servingCalories: 495kcalCarbohydrates: 28gProtein: 29gFat: 30gSaturated Fat: 10gCholesterol: 90mgSodium: 1108mgPotassium: 594mgFiber: 3gSugar: 5gVitamin A: 2161IUVitamin C: 55mgCalcium: 74mgIron: 2mg

The nutritional data on our recipes is for informational purposes and should be used as a guide only. Click here to read our policy.

AUTHOR : Harriet Britto

Keywords : bean sprouts, bok choy, budget friendly, chilli, chives, family friendly, garlic, light soy sauce, peanut oil, prok mince, quick 30 minute meal, skillet cooking, spring onions, weeknight dinner, wok cooking

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Pocket Food Facts

Did you know?

Soy sauce has a long history in Asian cooking going back hundreds of years. It is a combination of fermented soybeans, wheat and brine. Dark soy sauce is commonly used for dipping and used in cooking when you want a dark rich colour. Light soy sauce is usually saltier and as the name states lighter in colour, use this when you want to keep your dishes light in colour. Read more about soy sauce here.

Image by Rudolf Langer from Pixabay