Minced soy pork with rice noodles

Minced soy pork with rice noodles

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(23 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 cloves
  • 1 tbsp grated ginger



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

  • 3 dried Chinese mushrooms, 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 onions, 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, questions and tips

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18th Feb, 2011
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
21st Oct, 2010
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
10th Sep, 2010
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.
28th Jun, 2010
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.
27th Apr, 2010
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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