pork noodles

Dust off your wok and gather ingredients for this fast and fresh pork noodle dinner!

Asian pork and vermicelli noodles

milliliters (1/3 cup) soy sauce

peanut oil

garlic cloves, crushed

ginger

tsp chilli powder

(about 460 grams) pork leg steaks

rice vermicelli noodles

bean sprouts

green shallots, trimmed, sliced diagonally

baby bok choy, ends trimmed, washed, shredded

lemon,

There&#8217;s something so satisfyingly indulgent about soft, thick udon noodles – they&#8217;re made for slurping and carrying big textures and flavours! Try this easy 15-minute dinner made with crispy fried pork mince, black bean sauce and lots of peanuts. Want more quick dinner inspiration? Find all our 15-minute meal recipes.

Black bean pork noodles with coriander and peanuts

vegetable oil

British free-range pork mince

garlic cloves,

tbsp ginger

spring onions, white and green parts sliced separately

Asian greens, sliced (such as choy sum

jar black bean sauce

x 275 grams packs straight-to-wokudon noodles

red chilli,

Heat the oil in a wok or large frying pan over a high heat, add the pork mince, then stir-fry for 3-4 minutes until browned, breaking up the meat with a wooden spoon as it fries.

Add the garlic, ginger, white parts of the spring onion, chopped coriander stalks and Asian greens, then stir-fry for a further 1-2 minutes.

Reduce the temperature slightly under the wok or pan, pour in the black bean sauce and heatto warm through.

Fill the jar with cold water to rinse, then add to the pan with the noodles, tossing to make sure everything is coated in the sauce. Divide among 4 plates, then serve scattered with the remaining green parts of the spring onion, coriander leaves, sliced red chilli and chopped peanuts.

Ready in 15 minutes, these spicy pork noodles are the perfect dish for a healthy weeknight dinner, and they make great leftovers too.

Spicy Pork Noodles

rice noodles

olive oil

sesame oil

pork chops,

green onions, thinly sliced, white and green parts separated

garlic,

snow peas, thinly sliced

carrots

soy sauce

chili paste,

honey

rice vinegar

Bring a large pot of water to a boil. Once boiling, add rice noodles and cook as per package directions until tender.

When the noodles have 5 minutes of cooking remaining, prepare the pork. In a large pan on medium-high heat, warm the olive oil and sesame oil. Add green onion (white parts only) and garlic and cook for 1 minute until tender.

Add the sliced pork to the pan and cook for 2-3 minutes, flipping it to cook on both sides, until lightly browned and mostly cooked through, then add snap peas and carrots, toss to combine with the pork, and cook for an additional 1-2 minutes.

Add the soy sauce, chili paste, and honey to the pan, and toss it with the pork and vegetables until everything is well coated. (Feel free to add more chili paste if you like things spicy.) Once everything is well coated, turn down the heat to low.

When the rice noodles are cooked, strain them, and then transfer them to the pan, gently tossing them in the pork until well coated. Drizzle with rice vinegar and toss again. Then taste and adjust the seasoning with soy sauce and/or chili paste as desired.

Serve the pork noodles immediately with a garnish of sliced green onion. Any leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Delish! This is a keeper. Came together super fast and was really tasty. The noodles were a nice change from rice.

Made this last night for dinner and it was delicious! Just the right amount of spicy. I used bok choy instead of snow peas because I had it in the fridge and added some yellow pepper as well.
Will definitely make it again

Delicious!  Quick and easy to make with ingredients you have in your kitchen.  Even left overs were great.

This was a great and easy recipe! I used chicken thighs instead of pork chops and it works very well.

This recipe was perfection! Super easy on busy weeknight, flavourful and satiating. It will definitely become a staple in this house.

Really enjoyed this - made a big batch for an extended family meal with spring rolls, edamames, and pork dumplings as sides.  Definitely a make again recipe.

This was a yummy recipe! We used frozen stir fry veggies for it to be even easier to prepare. And instead of the Chili paste we used an an Asian crunchy pepper condiment (forget the exact name). My growing boys also enjoyed. Thank you!

This was so easy and so yummy!  Whole family loved it!  Thanks so much!

Yummy yummy!
Best recipe for Asian noodles. Quick and easy for weeknight dinners. I liked the crunch of the snow peas and carrots. The sauce is entry-level on the spicy scale so good for mild spices folks. I added sirracha sauce for a bit more zing. Thank you Kay for another winner!

The whole family loved this! The rice noodles especially were a hit. I used pork tenderloin instead of chops since we had it on hand. Will definitely make this again!

This recipe was delicious!  My husband loves it and will be a keeper for us.  I think I may want to add another pork chop to this recipe for more meat.  The pork turned out really tender and was quickly gobbled up.  Love the rice noodles vs. rice.  I look forward to trying more recipes!

This recipe was delicious!  My husband loves it and will be a keeper for us.  I think I may want to add another pork chop to this recipe for more meat.  The pork turned out really tender and was quickly gobbled up.  Love the rice noodles vs. rice.  I look forward to trying more recipes!  Definitely add chopped peanuts on top.  Delicious!

Another Stephanie Kay recipe winner in our home!  Tons of flavour, and crunch.  Loved it!

https://content.jwplatform.com/videos/jcW7vlxs.mp4

Ready in 15 minutes, these spicy pork noodles are a quick and easy weeknight dinner! If you like spicy food, you’ll love this recipe.

This easy ramen noodle dish throws away the flavor packet! Slice up lean pork tenderloin and whip up a quick homemade sauce for a flavor-packed dinner!

Easy Pork Ramen

water

canola oil

hoisin sauce

peanut butter

rice wine vinegar

chili paste

pork tenderloin,

(3- ounce) packages ramen noodles (flavor packets discarded)

chopped cilantro

chopped green onion

peanuts

lime wedges

In a medium bowl whisk together the soy sauce, water, sesame oil, canola oil, honey, hoisin sauce, peanut butter, vinegar, garlic, ginger, and chili paste until smooth. Set aside.

In a large skillet heat the 2 tablespoons olive oil over medium-high heat. Place the pork in the hot skillet to brown stirring frequently. Cook until the liquids in the pan evaporate, and the pork is cooked through.

Turn the heat off and add in the prepared sauce, stirring to coat the pork. Leave the pan on the warm burner.

Bring a large pot of water to a boil and cook the ramen for 3 minutes, or until tender. Drain and add the cooked noodles to the skillet. Toss the noodles with the pork and sauce to coat.

Serve immediately with any, all or none of the garnishes listed.

There wasnt any left overs!
Was simple to make.

Good recipe. I used only half the sauce because it was only two of us. Saved the other half in the frig. Looking for an alternate recipe suggestion so I don't waste the reserved half. Thanks.

With all these ingredients I thought this was going to be a flavor bomb. But, I am sorry to say it was one note taste.

This looks absolutely amazing delicious.  My question is. You mentioned that a person can substitute the pork for either chicken or beef. Now, are you talking about chicken breast cut up or ground chicken? For the beef. What kind of beef are you talking about? Roast. Thinly sliced or ground beef? Please clarify.  TIA.

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A rich, fragrant coconutty broth with crispy sausage and slurpy-worthy noodles. Ready in just 25 minutes, this easy and comforting bowl is perfect for a quick midweek dinner.

Crispy Pork & Saucy Ginger Turmeric Noodles

Sausage

Fresh Ginger

Red Chilli

Coriander

Mint

Ground Turmeric

Milk

Chicken Stock

Egg Noodle

Lime

Toasted Sesame Seeds

Squeeze the sausagemeat out of the casings and discard the skins. Finely grate the ginger and mince the chilli. Pick the coriander and mint leaves, discarding the mint stems and thinly slicing the coriander stems.

Heat a drizzle of olive oil in a large saucepan over medium-high heat. Add the sausagemeat and cook for 8-10 mins, breaking it up with a spoon, until golden and crispy. Transfer to a plate.

Add the ginger, chilli and turmeric to the same pan and stir-fry for a few seconds until fragrant. Pour in the coconut milk and stock, scraping up any caramelised bits from the bottom of the pan. Season with salt and black pepper, then bring to the boil.

Drop in the noodles and cook following pack instructions. Taste and adjust the seasoning with lime juice, salt and black pepper if needed. Add a splash of water if you want it saucier.

Divide the noodles between bowls. Top with the crispy sausage then ladle over the sauce. Top with toasted sesame seeds, fresh herbs and a wedge of lime. 

I didn’t even have coconut milk for the noods and it was still tasty as hell 🥰 recommend! More than the sum of it’s parts this one.

This was outrageously good!! I can’t wait to make it again, next time I’ll try it the way Ben suggested in the notes 😍

Honestly amazing! Made exactly as it said, one of the best mob recipes I’ve tried so far.

Great dinner. My 4 and 2 year old had about three helpings. Left the chilli out and topped with crispy chilli oil on ours but it didn’t need it - tasty sauce as it was. Added grated mushrooms to the pork to up the veg quota. Could do the same with finely diced aubergine.

Amazing honestly. I added soy sauce and garlic to the sausage, and I used UDON noodles. WOW

Very nice! Made as described. Added shaved carrot and peas for some added veg.

I made this with pork mince and seasoned as Ben said in the notes, it was gorgeous. Served with pan- fried tenderstem broccoli with salt and lime, lovely quick dinner

If you can get the seasoning and acidity right this dish is a knock out! The only major thing I did differently was I used ground pork instead of sausage and then to the ground pork I added salt, pepper, soy sauce, sherry vinegar, a little sugar and cornstarch.

Delicious! 😋 I added a little honey and soy sauce to the pork but the noodles were spot on!

This really wasn’t all that.  It was average, at best, which is a shame because it looked and sounded amazing and I wanted to love it.

Delicious! Used pork loin instead. Recipe suggested there is sauce left at the end, tho this was all absorbed by the noodles.

Great flavours in this—I did some barbecue pork belly strips instead of the sausage and it was incredible

Think of this as soup dumplings deconstructed. Rich porky broth, shredded ginger, dark soy and black vinegar bring that iconic Xiao Long Bao vibe, but fast-tracked into a spicy, slurpy noodle bowl with juicy pork, soft veg and chewy rice noodles.

Spicy Pork & Ginger Noodle Bowl

Rice Noodle

Pork Mince

Spring Onion

Pak Choi

Dark Soy Sauce

Soy Sauce

Chinese Black Vinegar

Crispy Chilli Oil

Sunflower Oil

Salt

Black Pepper

Cook the rice noodles according to packet instructions, then drain and rinse under cold water.

Thinly slice the spring onions, separating the whites and greens. Shred the ginger into matchsticks and finely chop the garlic. Chop the pak choi. 

Heat a drizzle of oil in a pan. Fry the spring onion whites, garlic and the ginger for 1–2 mins, then add the pork mince. Cook until browned, breaking it up as you go. 

Add the dark soy, light soy, black vinegar and chilli oil. Let everything bubble for a minute, then add the chopped pak choi for the final 2 mins to wilt.

Divide the rice noodles between bowls, spoon over the mince, veg and sauce and top with the spring onion greens and extra chilli oil if you like.

Wow wow wow!!! Was amazing. The best recipe on mob so far!!! The ginger really made it!

Amazing recipe! Super easy and tastes great - will defo be making again 

A solid 8 / 10 - yum!

Did make a few substitutions:

-> Substituted some of the Pak Choi for Choi Sum
-> Substituted some of the spring onions for finely diced baby leeks 
-> Substituted Chinese Black Vinegar (couldn’t find!) with some balsamic & some rice wine vinegar
-> Added a bit of MSG for extra oomph!

What I would potentially try differently for next time:

-> Scramble some eggs into the pan with the noodles
-> Potentially add some fried prawns & a little fish sauce to the pan

quick, easy and super tasty! Will definitely come back to this one. 

Heads up recipe misses when/how to chop the pak choi (it just says ‘add the chopped pak choi’ so I didn’t have it ready) :)

nice quick tasty meal. perfect for midweek 

I really wanted to love this recipe as these are my flavors however, there was nothing to hold the dish together and although I enjoyed the flavors I think the texture of the mince was a big no from me!

Too much ginger for our liking. really overpowered the dish and made it way to spicy.

easy n yum ! just needs to say what to do with second half of ginger 

we make this every week it’s a firm favourite in our house! So good!!

really tasty and really easy! added coriander and beansprouts, 10/10

Loved this so much! Used balsamic as I didn't have any black vinegar, and it worked a treat.

really good- a big hit with the whole family.  

really tasty and quick to throw together. I made it vegetarian and used quorn mince and felt that it soaked up loads of the sauce, so would make more of it next time to look more like the attached picture

What do you do with the other half of the ginger??

pretty tasty. i used lao gan ma for the chili crisp, and found the end result a bit salty. finished off with some lime juice to balance

kids weren't keen on it. I loved it. even made my own chilli oil

This batch cook is a game changer! With everything coming together in just 35 mins, you won’t have to spend your whole Sunday in the kitchen. The best part? It stays fresh in the fridge for up to 5 days, and you can cook the carbs each day to keep it feeling fresh. The beauty of this recipe is how easy it is to switch things up and keep your meals exciting all week long!

Spicy Pork & Sesame Noodles

Tahini

White Miso

Rice Vinegar

Shoyu Soy Sauce

MSG (optional)

Water

Cucumber

Garlic Clove

Gochujang

Korean Chilli Flake

Chinese Dark Soy Sauce

Sugar

5% Fat Pork Mince

Vegetable Oil

Make the tahini miso sauce: In a medium mixing bowl, whisk together all the ingredients (except the water) until smooth and creamy. Slowly add the water, a little at a time, whisking well after each addition until you’ve got a velvety sauce. Set aside.

For the herb salad: Slice the cucumber in half lengthwise, then thinly cut into half moons. Pick the leaves from the coriander and mint, and finely slice the green tops of the spring onions (reserve the white parts for the pork). Toss everything together in a bowl. For an extra crunch and to help the salad last longer, pop it in some iced water while you finish cooking.

For the spicy pork, combine all the ingredients for the pork – excluding the mince and oil, and including the spring onion whites – in a blender and blitz until smooth and fragrant.

Heat a large frying pan over high heat. Once it’s sizzling hot, add a glug of vegetable oil and ½ the pork mince. Press the mince into the pan and let it brown on one side. After a few mins, use a spatula to break it up. Once fully cooked, remove the pork and repeat with the remaining mince.

Add all the cooked pork back into the pan, then pour in the blended sauce. Stir well and cook for another 2-3 mins, making sure everything is evenly coated.

Storage (optional): If making ahead, divide the spicy pork between 4 containers. For freshness, keep the tahini miso sauce and herb salad in separate containers. Store everything in the fridge for up to 5 days.

When it’s time to eat, cook your noodles following packet instructions then drain and toss with the tahini miso sauce. If necessary, reheat the spicy pork in the microwave for about 2 mins until nice and hot.

To serve, divide the noodles between plates then top with the pork and fresh herb salad. Finish with an extra drizzle of tahini miso sauce, if you like.

such a great dish - would make again for the miso / tahini noodles alone. 

My favourite recipe so far!
The flavour combo in this dish is next-level the rich, spicy pork packs a punch, perfectly balanced by the creamy sesame noodles and the fresh crunch of the cucumber and herbs. It’s the kind of meal where every bite gives you a different texture soft noodles, crisp greens, juicy pork and it all just works so well together. Super satisfying, quick to make, and even better as leftovers. Absolute winner.

wow! this one blew me away. Combo of those two sauces is absolute bomb.

this blew me away, the combo of those two sauces is absolute bomb

So good! Made this to serve two with 500g of mince but I think I could get 3 or 4 portions out of that and eat it all week! The tahini and miso sauce I wasn’t sure about initially but when mixed with the noodles it’s so nice. First recipe on the trial and you’ve hooked me, will eat this many times! 

surprisingly tasty! i was a bit suspicious about the tahini sauce with the pork sauce combo but went so well together. i also recommend marinating the pork in the sauce for a couple hours before cooking!

loved it.  east to make.  we had it with beef mince and that worked too. 

one of my all time mob faves but I have to say the noodle sauce is like CRACK - I always have a jar of it pre-batched and ready to go in my fridge, it's an absolute staple and just so unbelievable tasty

I made this version for 2 portions, the portions are huge! The recipe is easy to do but in my case ended up being way too salty. I followed the recipe exactly how it said for 2, but I think for the dressing I will follow my instincts for next time. The pork flavour was great despite the saltiness but I also agree that could have had some vegetables in to balance it out. My favourite was the salad, super easy and very tasty. 

really nice! was surprised by the miso/tahini combo, but it was delicious. for my taste I would halve the amount of meat and add some more veg so it feels more balanced - even my carnivore husband felt it was a lot of meat!

This is delicious and one of my favourites. The only downside is it didn’t reheat that well after I froze the leftovers as the noodles went dry. 

400g of cooked or dried noodles? I did dried but seemed to make mountains and then instantly absorbed all of the sauce, so it was rather dry. Really tasty otherwise!

really tasty but it did have a lot of heat for me- I do like spice but I could have halved the amount of chilli flakes. 

I would make just the salad again. Pork was tasted good but was  an unappetizingly huge portion size. I ended up leaving a lot on my plate. I would make a full portion of salad and half or even quarter portion of the meat. 

nice recipe enjoyed the miso sauce for the salad especially 

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Top 7 pork noodles recipes from across the web

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Top Tags

Asian pork and vermicelli noodles

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The most viewed pork noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine