Minced Pork Noodles
This Minced Pork Noodle dish is hearty and addictive! This ground pork stir fry noodles can be ready in less than 15 minutes. A delicious meat sauce with some greens tossed in and stirred with thick udon noodles (or noodles of choice). Quick to make and perfect for busy weeknights. It tastes better-than-takeout and definitely quicker than takeout! This dish is also budget friendly and easy to make! It’s the perfect balance of sweetness and saltiness with slurpy delicious noodles - the perfect combination. It’s so simple, yet so delicious.
Why You are going to Love this Noodles with Meat Sauce recipe
- A hearty and addictive mince meat sauce with noodles.
- Easy to make – only 15 mins.
- An inexpensive meal, perfect for weeknights.
Minced Pork Noodles Ingredients:
- Ground Pork - the flavour of the ground pork is so good with the sauce but feel free to use any mince you prefer - minced or ground turkey, beef, chicken or even a vegan mince, you could even do a blend.
- Chicken broth - you could use water instead but the chicken broth or chicken stock adds more flavour to the meat sauce
- Soy sauce - I usually use light soy sauce or regular but for a richer tasting meat sauce feel free to use dark soy sauces
- Hoisin Sauce - or sweet bean sauce
- Brown chili bean sauce (or 2 teaspoons each white miso paste and sriracha or any chilli paste as a substitute) - available at asian grocers or Asian section of grocery store ( pictured is the latter as I had run out of the chili bean sauce)
- Sesame Oil - this is an optional ingredients - I use just a drop to toss the noodles with after they ae drained so they don’t stick together
- Shaoxing wine - is Chinese cooking wine and can easily be found at asian grocers or Asian section of grocery store or you can use Dry Sherry in its place ( I use it and Chinese black vinegar in most of my sauces and totally think its worth stocking them both in your pantry if you like making Asian food)
- Garlic - garlic mince
- Ginger - mince or grated
- Spring onions/Scallions - sliced
- Udon noodles - I love thick udon noodles for this recipe but feel free to use whatever you like or make the meat sauce and serve it over rice as well
- Asian greens/veggies - I like to use pak choy but feel free to use spinach or your favourite greens
- Extra add ins - some other recipes add a splash of fish sauce, Chinese black vinegar, sweet chilli sauce or Chinese 5-spice powder, or brown sugar for extra caramelization - feel free to experiment
As always, feel free to use my ingredients as a guide. You could easily substitute in rice noodles , egg noodles - chicken or beef mince for the pork mince and any of your favourite veg.
How to make this Ground Pork Noodles Recipe - step by step:
- First, cook the noodle according to product packaging. Toss them with a touch of oil and set aside.
- Second, prepare stir fry sauce by mixing chicken broth, Shaoxing wine, soy sauce, chili bean sauce, and hoisin sauce.
- Third, cook the scallions, shallot, garlic, ginger, until fragrant. Do not burn!
- Fourth, add the pork and cook through.
- Fifth, add the greens if using and cook until wilted and bright green
- Sixth, pour in sauce and stir and simmer until liquid is slightly reduced
- Add noodles and stir through and cook tossing until coated (the starch in the noodles with thicken the sauce so you don’t need to reduce the sauce too much)
- Lastly, we need to test and season the noodles with extra Hoisin Sauce, Soy Sauce, Soy sauce, Shaoxing wine or Dry Sherry, and adjust to taste.
- Remove from heat, garnish and serve hot.
Top Tips for this Noodles with Meat Sauce recipe
- If you can’t get Shaoxing wine, you can use dry sherry
- You can use ground beef, pork or chicken, they all work great!
- You can serve it with noodles or just make the meat sauce and serve it over rice.
- To make it spicy, add Spicy Chili Oil to the noodles, or chilli flakes to the sauce
- GET EVERYTHING READY FIRST. I mean everything, soak and refresh your noodles, mix your sauce, and chop all your veggies Only when everything is done and put into little bowls should you put your oil in your wok or skillet and start cooking.
- Your wok or skillet should be hot at all times. If it is not things will not fry in your stir fry, they will braise, and that means soggy and you don’t want that
Storage and Make Ahead Instructions:
- Leftovers will last in an air tight container in the fridge for up to 3-4 days. I do not recommend freezing the noodles and meat together. This is a meal that tastes best fresh off the wok/skillet.
- Make Ahead - I don’t recommend making or preparing the noodles ahead because they only take minutes to prepare. What you can do is make the sauce ahead of time and refrigerate. The sauce can be made up to 3-4 days in advance and can even be frozen for up to 3 months when you are ready to prepare the meal heat sauce up adding more liquid (broth) or extra sauce to the pan as needed before tossing in the noodles.
More Noodle Dishes and Asian Dishes you will love:
Recipe
Servings: 4
Prep Time: 5-10 mins
Cook Time: 10 mins
Ingredients
- 2 tablespoons vegetable oil
- 3 spring onions, (scallions), white and green parts sliced and kept separate
- 1 tablespoon finely grated ginger
- 4 garlic cloves, peeled and finely chopped
- 1 shallot peeled and minced
- 1 lb minced pork, chicken Turkey or beef
- 2 packs (400g or 14 oz in total) pre-cooked udon noodles
- Sesame oil (optional to toss noddles with to prevent them from sticking)
- 1 cup sliced Asian greens (like bok, pak choy washed well, drained and coarsely chopped)
For the Sauce
- 2 tablespoons brown chili bean sauce (or 2 teaspoons each white miso paste and srirachaor any chili paste)
- 1 tablespoon Hoisin, or sweet bean sauce (plus more to taste)
- 1 tablespoon Soy sauce (plus more to taste)
- 1 tablespoon Shaoxing wine (Chinese Cooking Wine) or dry sherry
- ½ cup chicken stock
For garnish (optional)
- Sesame seeds
- Finely sliced carrots or cucumber
- Beansprouts
- Sliced green onions
- Sliced red chili
- Red chilli paste or chilli oil for serving
Directions
- Prepare noodles according to packet instructions and then toss with a little sesame oil to prevent them from sticking and set aside (Heat a pot of water over high heat to boil. Add the noodles and allow to rest for a few seconds. Then use tongs to gently shake the noodles apart. Once the noodles are separated, drain and transfer to a bowl.)
- Make sauce: Stir bean sauce, hoisin, soy sauce and Shaoxing wine in a bowl to combine, then add stock and whisk to combine.
- Heat oil in a wok a large skillet or large frying pan over medium-high heat, add white part of spring onion, shallot, ginger and garlic and stir-fry until fragrant ( approx 1 minute).
- Add pork and continue stir-frying, breaking up clumps with a wooden spoon, until browned (approx 3-4 minutes).
- Stir in the greens and cook until bright green and starting to wilt ( approx 1-2 min)
- Pour the sauce into pan and simmer until sauce reduces (3-5 minutes).
- Add noodles and toss well to coat. Serve hot with extra sliced green onions and sesame seeds or your choice of toppings and garnishes.
Recipe Notes
- If you prefer a thicker sauce stir in 1 tsp cornflour or corn starch to the sauce - I don’t usually find this necessary because the starch of the pasta usually naturally thickens up the sauce.
- You can find pre-cooked vacuum-sealed packages of udon noodles in the Asian aisle or fridge section of major supermarkets or from your Asian grocer. You can also find frozen udon noodles at your Asian grocer.
Storage and Make Ahead Instructions:
- Leftovers will last in an air tight container in the fridge for up to 3-4 days. I do not recommend freezing the noodles and meat together. This is a meal that tastes best fresh off the skillet.
- Make Ahead - I don’t recommend making or preparing the noodles ahead because they only take minutes to prepare. What you can do is make the sauce ahead of time and refrigerate. The sauce can be made up to 3-4 days in advance and can even be frozen for up to 3 months when you are ready to prepare the meal heat sauce up adding more liquid (broth) or extra sauce to the pan as needed before tossing in the noodles.
