Pork Mince Stir Fry with Rice Noodles

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Pork Mince Stir Fry with Rice Noodles

Pork Mince Stir Fry is a quick and easy weeknight dinner. Packed with vegetables and tossed with silky rice noodles.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Asian

Servings: people

Calories: 611kcal

Author: Georgina Hartley

Ingredients

180 g dried rice noodles
1 large carrot
100 g sugar snap peas
1 red pepper
2 heads pak choi
3-4 spring onions
1 tablespoon groundnut oil
500 g pork mince
1 tablespoon stir fry seasoning recipe here or see below
1 tablespoon cornflour cornstarch
1 teaspoon sesame seeds

Stir Fry Sauce

3 tablespoons tamari
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon ginger garlic paste
1 tablespoon chilli paste

Metric - US Customary

Instructions

Prepare the vegetables into uniform sizes. Peel and julienne the carrot, trim the sugar snap peas, de-seed and finely slice the red pepper, halve the pak choi into leaves and stems then slice lengthways. Slice the spring onions on the diagonal for garnishing at the end of the dish.
Prepare the rice noodles according to the packet instructions. Drain into a colander then rinse with cold water and set aside until needed.
Mix all the ingredients for the stir fry sauce in a small bowl then set aside until needed.
Heat the ground nut oil in a large wok or frying pan over a medium - high heat. Add the pork mince, followed by the stir fry seasoning and the cornflour to coat and cook for 6-8 minutes, breaking up with a wooden spoon or meat mincer, until browned.
Add the carrot batons, red pepper and sugar snap peas. Stir fry for about 3 minutes until beginning to soften.
Stir in the pak choi and cook for 1-2 minutes until just slightly wilted.
Add the cooked rice noodles and pour over the stir fry sauce. Toss everything together for 2-3 minutes until the noodles are coated and heated through.
Serve immediately into bowls and scatter over the spring onions and a sprinkle of sesame seeds to garnish.

Notes

I make the homemade stir fry seasoning in a large batch which is enough for several stir fries: 1 teaspoon Sichuan pepper, 2 tablespoons dried onion granules, 2 tablespoons dried garlic granules, 2 teaspoons brown sugar, 2 teaspoons kosher salt, 2 teaspoons ground ginger, 1 teaspoon chilli (or red pepper) flakes, 1 teaspoon white pepper, ½ teaspoon ground cinnamon.

Here’s a full recipe and more ideas for using the Homemade Stir Fry Sauce.

You can swap out my recommendation for your favourite vegetables. mangetout, mushrooms, broccoli, cabbage, beansprouts, baby corn or Chinese leaf. Start adding in the hardest vegetables first when you are cooking them.

Make ahead. I recommend prepping the vegetables and stir fry sauce ahead of time (up to 2 days and keep in the fridge) if you want to cut down time on the day of serving.

Freezing. Stir fries can be frozen but the vegetables will soften more and potentially get watery in the freezer.

Nutrition