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Minced pork noodles in a hot wok.
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Minced Pork Noodles

Prep Time10 minutes
Cook Time10 minutes
Course: Dinner, Mains
Cuisine: Asian, Chinese
Keyword: mince pork, minced pork noodles, noodle dinner, pork, pork noodles, stir fried noodles
Servings: 4
Calories: 660kcal
Author: Sneh

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.

Nutrition

Calories: 660kcal | Carbohydrates: 58g | Protein: 33g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 1372mg | Potassium: 470mg | Fiber: 5g | Sugar: 13g | Vitamin A: 38IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 2mg