These Minced Pork Noodles are inspired by a Chinese twice-cooked pork belly recipe I had years ago. They are packed with flavour, incredibly easy, quick to make and a perfect weeknight dinner for your noodle-loving hearts! The secret, of course, lies in this one ingredient you might have in your spice drawer.
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🥡 Why make my Minced Pork Noodles?
- Easy and quick to make - 10-minute recipe
- Better than takeout - lighter, healthier and more flavourful.
- Packed with flavour - a secret spice takes it to the next level.
- Can be meal prepped and frozen for later
- Balanced meal of veggies, carbs, protein and fibre.
📝 Ingredients & Substitutions
Minced pork - I use extra-lean pork mince to keep these light and high-protein. A fattier mince will be equally delicious.
Vegetables - I use green (drumhead) cabbage and gai lan (Chinese broccoli). You can also use Savoy cabbage and other Asian greens like bok choy or choy sum. You want a combination of shredded cabbage and greens with dark leaves and sturdy stalks to add a bit of texture to the stir-fry.
Noodles - I use Udon noodles for their thickness and chewiness. You can also use Hokkien noodles.
Sauce - The combination of Kecap Manis (dark, sweet soy sauce), Chilli Bean Sauce, Soy Sauce, Hoisin Sauce and Shaoxing wine creates a delicious stir-fry.
Spices - Chinese 5-Spice Powder (a must for this recipe!) adds that incredible "twice-cooked Chinese pork belly" flavour to this noodle dish.
MSG or salt - MSG (Monosodium Glutamate) is a flavour enhancer often added to Asian dishes. It adds a touch of saltiness and umami; it makes your dish taste like the one at the restaurant. It is optional, and you can skip this and adjust seasoning by adding a bit of flaky salt.
👩🏻🍳 How to make Minced Pork Noodles?
- Add oil to a wok on high heat and stir-fry onions until glazed and slightly soft.
- Add ginger, garlic and chilli and stir-fry for a few seconds until fragrant.
3. Add pork to the hot wok, break up into clumps and allow to cook and caramelise before tossing and allowing to cook again until opaque and cooked.
4. Add the greens and stir-fry for half a minute.
5. Add cooked udon noodles and sauces to the wok.
6. Toss and stir-fry the minced pork noodles for 1-2 minutes until thoroughly mixed and heated through.
🥢 Storage & Serving Suggestions
Store cooked pork noodles in an airtight glass container in the fridge for up to two days. Pork noodles can be frozen for up to two weeks and can be reheated in the microwave when ready to eat.
Serve these minced pork noodles with a Smashed Cucumber Salad for a cold appetiser, and a bowl of steaming-hot Indo-Chinese Chicken Sweet Corn Soup.
🍜 More Noodle Recipes
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Recipe
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Ingredients
- 270 dry udon noodles
- 1 tbsp oil
- 1 brown onion, diced
- 4 garlic cloves, minced
- 1 tsp grated ginger
- 500g minced pork
- 1 cup shredded green cabbage
- 1 bunch gai lan , (or any Asian Greens, chopped)
- 1 tbsp chilli bean sauce
- 1/2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp kecap manis
- 2 tbsp Shao xing wine
- 1 tsp Chinese 5-Spice Powder
- 1/2 tsp MSG, (monosodium glutamate), optional
Instructions
- Cook udon noodles as per the packet instructions. Drain and set aside.
- Heat the oil in a large wok over high heat. Add the onion and stir-fry for 2 minutes, until it starts to soften. Add garlic and ginger. Stir-fry for a few seconds until fragrant.
- Add minced pork, break it up and spread it in the wok. Let it cook for 2 minutes until it starts to brown, then break it up some more and stir. Cook for another 2 minutes until pork is caramelised and dry.
- Add the cabbage and Asian greens. Toss and mix, and cook for 1-2 minutes until veggies are glazed. Add cooked udon noodles, chilli bean sauce, soy sauce, hoisin sauce, kecap manis, Shaoxing wine and Chinese 5-spice powder. Toss and mix well until evenly coated. Add MSG if using.
- Stir-fry for 2 minutes until heated through. Remove from heat and serve hot.
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