Minced soy pork with rice noodles

Minced soy pork with rice noodles

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(18 ratings)

Prep: 30 mins Cook: 5 mins Plus soaking


Serves 2
This recipe uses two types of soy - light for seasoning, dark for its rich caramel colour

Nutrition and extra info

Nutrition: per serving

  • kcal506
  • fat12g
  • saturates3g
  • carbs63g
  • sugars4g
  • fibre0g
  • protein39g
  • salt3.68g
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  • 140g rice noodle
  • 1 tbsp groundnut oil
  • 2 garlic clove
  • 1 tbsp grated ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 dried Chinese mushroom, soaked in hot water for 20 mins, drained and finely chopped



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1 tbsp dried shrimps, soaked in hot water for 20 mins, drained and finely chopped
  • 250g lean pork mince
  • 1 tbsp Shaohsing rice wine
  • 1 tbsp dark soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp light soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 50ml hot vegetable stock
  • 1 tbsp toasted sesame oil
  • 2 spring onion, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • handful coriander, roughly chopped


  1. Bring a pan of water to the boil and add the noodles. Cook for 4 mins, then drain well and set aside.

  2. Heat a wok over high heat and add the groundnut oil. When it starts to smoke, add the garlic, ginger, finely chopped mushrooms and shrimps. Stir well for a few secs, add the mince and stir-fry. When the meat starts to turn brown, add the rice wine and mix well. Season with the dark and light soy sauce, pour in the stock and bring to the bubble.

  3. After 1 min, season the pork with the toasted sesame oil, sprinkle over the spring onions and coriander, then stir in. Add the rice noodles and mix well. Serve in bowls and eat immediately, seasoned with a little more soy sauce, if you like.

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Comments (14)

burbles's picture

Used black fungus for my Chinese mushroom- it gave it some much needed crunch and soaked up the flavours beautifully. Used the shrimp and mushroom water for stock.

annedeconinck's picture

Add 1 cup of shredded chinese cabbage or other greens and fry it with the mince. Serve with sliced chillies in soy sauce as a condiment,

cath1985's picture

Easy, fast and delicious :)

laurentia's picture

Super, easy and quick..made it a couple of times already. My son and his school friend enjoyed it for lunch so much .

maisie86's picture

This recipe is delicious and so easy to make. I added some chillies for an extra kick. This is now a favourite in our household!

foodie64mum's picture

Delicious! I served it with Ken Hom's lettuce with oyster sauce, which is very quick to cook, and everybody loved it.

nikkisha's picture

Made this for dinner 2 evenings ago and it tasted good, very quick, had enough for lunch the next day and it tasted even better then! :) Added the prawns and veg to bluk it up, will be making again.

katemac1's picture

Added some strips of stirfried aubergine, and swapped dried mushroom and shrimp for fresh. Also used rice instead of noodles. Still very good :)

vlaoverton's picture

I've made this recipe a few times noe. It's easy, super quick and very tasty. I often us chestnut mushrooms as we've usually got some in the fridge and I also put in some extra veg; brocolli - bak choy - whatever is hanging about. Great mid-week dinner.

crimbototty's picture

Really very tasty and amazingly quick but definitetly needs less pork and some extra veg - the leek idea would work well! The quickest meal I have ever cooked (used egg noodles and microwaved them) and delicious! Firm favourite

jannyjones's picture

I tripled the recipe to feed my kids and their friends and even a notoriously fussy eater asked for more! Served it with stir-fry veg on the side. I will definately make this again but found the meat to noodle ratio too high so less meat next time - might even try turkey mince.

kitchenmouse's picture

Absolute winner with the family. Minimal preparation & washing up! I used medium egg noodles as we prefer them to rice noodles, fresh mushrooms instead of dried & added a finely sliced leek.

daynad's picture

Really enjoyed, bulked it up with some extra veg towards the end and also added some chillis too.

We also used Egg noodles instead of rice noodles as the supermaret didnt have any, so will be nice to try it with rice noodles next.

sammij's picture

A lovely quick & easy dish that we all love, its has been made many times. don't add the shrimps but sometimes add veg to bulk it up, leek, mushrooms, baby corn, etc

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