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Spicy pork & ginger noodles

Two bowls of spicy pork & ginger noodles

Spicy pork & ginger noodles

Name: Spicy pork & ginger noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 250g medium egg noodles; ½ tbsp sesame oil; 1 tbsp vegetable oil; 400g pork mince; 300g mushrooms finely sliced; 30g ginger finely grated; 3 garlic cloves crushed; 1 red chilli finely chopped; 4 spring onions finely sliced, green and white parts kept separate; 3 bok choy leaves separated, white parts finely sliced and leafy tops left whole; 2 tbsp soy sauce; 2 tbsp Shaoxing rice wine

Ailsa Burt

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.5 out of 5.29 ratingsRate

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Combine spicy pork, mushrooms, bok choy and ginger noodles for a quick midweek meal in just 25 minutes. Easy and speedy, it's ideal for busy weekdays

High-fibre

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

250g medium egg noodles
½ tbsp sesame oil
1 tbsp vegetable oil
400g pork mince
300g mushrooms

finely sliced
30g ginger

finely grated
3 garlic cloves

crushed
1 red chilli

finely chopped
4 spring onions

finely sliced, green and white parts kept separate
3 bok choy

leaves separated, white parts finely sliced and leafy tops left whole
2 tbsp soy sauce
2 tbsp Shaoxing rice wine

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Nutrition: Per serving

kcal476
fat16g
saturates4g
carbs47g
sugars4g
fibre7g

high
protein33g
salt2.2g

Method

step 1

Cook the noodles following pack instructions, then drain well and set aside. Heat both oils in a large, deep frying pan over a medium-high heat. Stir in the pork mince, breaking it up using the back of a wooden spoon. Cook for 2-3 mins, until any water has evaporated. Mix in the mushrooms and cook for a further 4-5 mins until browned. Stir in the ginger, garlic, chilli and the white parts of the spring onions and bok choy. Cook for 2-3 mins until fragrant and softened.
step 2

Mix in the green parts of the bok choy along with the soy sauce, rice wine and the cooked noodles. Toss everything together to coat, then serve sprinkled with with the remaining green parts of the spring onions.

Recipe tip

Keep chilled
Make this up to two days in advance and keep covered in the fridge. To reheat, tip into a frying pan with a splash of water and the lid on over a low heat for 3-5 mins until piping hot.

Recipe from Good Food magazine, Christmas 2025

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A star rating of 4.5 out of 5.29 ratings

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