Pork & noodle stir-fry

Pork & noodle stir-fry

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 10 mins Cook: 15 mins Plus soaking


Serves 4
A low-fat way to use a pack of pork mince - full of flavour and ready in a flash

Nutrition and extra info

Nutrition: per serving

  • kcal362
  • fat5g
  • saturates2g
  • carbs54g
  • sugars12g
  • fibre2g
  • protein28g
  • salt3.83g
Save to My Good Food
Please sign in or register to save recipes.


  • 200g thin rice noodles
  • 400g pack lean minced pork
  • 1 bunch spring onions, sliced into chunks
    Spring onions

    Spring onion

    sp-ring un-yun

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

  • 2 carrots, cut into matchsticks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 5 tbsp 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…

  • 1½ tbsp caster sugar
  • 3 tbsp rice vinegar or wine vinegar
  • juice 1 lime



    The same shape, but smaller than…

  • handful mint and coriander leaves, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  1. Put the rice noodles in a bowl and pour over enough boiling water to cover, wrap with cling film and soak for 10 mins. Meanwhile, heat a large wok or frying pan and crumble in the mince. Dry fry with some seasoning, breaking it up with a fork or wooden spoon for 7-10 mins until browned. Throw in the spring onions and carrots and cook for 2 mins more.

  2. Mix the soy sauce, sugar, vinegar and lime juice. Drain the noodles, add to the pan and heat through. Pour in the dressing, top with the herbs and serve.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (9)

lurvlyloz's picture

hmmm it was ok. i added a chilli and used rice instead but it was just ok. i wont rush to make it again

Tracyak's picture

Really enjoyed this, used lemon instead of lime (no lime in the house! ) and tasted fine. Quick to do, could make the sauce ahead.

cshobbs's picture

Very average.
However it was quick.

clairetho's picture

Used cooked shredded pork from Sunday roast and added more veg and a pack of bean sprouts and was very tasty, but my family all said loose the mint next time. Will do again though as quick easy tea

KTMAC's picture

Blugh as the recipe stands although probably has potential with some additional ingredients

kezmeeks's picture

Not the best. Needs more veg and some chilli.

cherylshap's picture

We love this! it's a regular on our menu now. Made a mistake with the noodles last time though and boiled them - sticky mess!..they only need to soak in boil-ED water! yum all the same.

jweg1210's picture

Low fat, low cost and pretty tasty but the sauce doesn't stick to the noodles. This was nice enough, but I wouldn't make it again.

mickeychef's picture

made this with a veg stir fry pack added spring onions the sauce tasted amazing clean plates all round

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

kaixinde's picture

I enjoy the simple things in life (like this). I think there was too much vinegar, but I reduced it the second time I made it