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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.
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.
Pork Mince Stir Fry with Noodles
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.