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Pork mince stir fry with noodles in a bowl.

Pork Mince Stir Fry with Noodles

Harriet
Quick and easy to make, this pork mince stir fry is ideal, if you are after something fast to eat after work.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Mains
Cuisine Asian Inspired, Western
Servings 6
Calories 840 kcal

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 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.