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    Home » Recipes » Asian

    Aug 1, 2021 · Modified: Nov 25, 2022 by Harriet

    Pork Mince Stir Fry With Noodles

    Jump to recipe card

    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.

    Pork mince stir fry in a bowl on a plate with chop sticks on the side.
    Jump to:
    • 👛 Cost To Make
    • 🌟 Why You'll Love This Recipe:
    • 🥘 Ingredients In This Recipe
    • 🍽 Equipment
    • 🍳 Step By Step Instructions
    • 💭 Recipe Tips
    • 👪 Serving Size
    • 🍬 Calories Per Serve
    • 🍲 More Easy Recipes
    • 📋 Recipe Card
    • 💬 Comments

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

    👛 Cost To Make

    Estimated cost = $13.03 or $2.18 per serve (does not include garnishes)

    🌟 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 In This Recipe

    The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

    Image showing the ingredients need to make pork mince stir fry.

    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 by step image showing how to make pork stir fry.

    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.

    💭 Recipe 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.

    🍲 More Easy Recipes

    You might also like these easy recipes with an Asian flavor:

    • Mie Bakso - Indonesian meatball soup
    • Soto Ayam - Indonesian chicken soup
    • Chinese chicken and corn soup (slow cooker recipe)
    • Sambal ikan bilis
    • How to make char siu
    • Indonesian garlic peanuts
    • Steamed glutinous rice with chicken
    • Achar - vegetable pickle

    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.


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    📋 Recipe Card

    Pork mince stir fry with noodles in a bowl.

    Pork Mince Stir Fry with Noodles

    Quick and easy to make, this pork mince stir fry is ideal, if you are after something fast to eat after work.
    Print Recipe
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    Prep Time : 15 mins
    Cook Time : 15 mins
    Total Time : 30 mins
    Cuisine: : Asian Inspired, Western
    Course : Mains
    Servings : 6
    Calories : 840 : kcal
    Estimated Cost (AUD) : $13.03 or $2.18 per serve (does not include garnishes)
    Author : Harriet

    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
    Tap button to prevent your screen from going dark while cooking.

    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 Facts
    Pork Mince Stir Fry with Noodles
    Serving Size
     
    1 serving
    Amount per Serving
    Calories
    840
    % Daily Value*
    Fat
     
    33
    g
    51
    %
    Saturated Fat
     
    10
    g
    63
    %
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    13
    g
    Cholesterol
     
    91
    mg
    30
    %
    Sodium
     
    2286
    mg
    99
    %
    Potassium
     
    587
    mg
    17
    %
    Carbohydrates
     
    94
    g
    31
    %
    Fiber
     
    8
    g
    33
    %
    Sugar
     
    14
    g
    16
    %
    Protein
     
    44
    g
    88
    %
    Vitamin A
     
    2082
    IU
    42
    %
    Vitamin C
     
    53
    mg
    64
    %
    Calcium
     
    69
    mg
    7
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure

    This recipe was first published in April 2018. I has be republished with new images, information and updated recipe.

    More Asian Recipes

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    Reader Interactions

    Comments

    1. Francis says

      December 21, 2021 at 5:26 pm

      5 stars
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    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

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