The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy & spicy miso pork noodles
Our chefs spent days developing this dish so you can dine in 20 mins flat! Pork mince and shallot sizzle with spring onions, ginger, mangetout and pak choi, then boom – a game-changing miso and gochujang stock fast-forwards to big flavour! Brown rice noodles are the final flourish.
SWK: Source of fibre
SWK: High protein
Plants 5
quick cook
Serving size
Ingredients
- 3 shallot
- 150g brown rice noodles (Brown rice flour (83.5%), water)
- 250g pork mince (5% fat or less)
- 4 spring onion
- 8cm fresh ginger
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 2 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 80g mangetout
- 1 pak choi
Nutritional Information
Calories: 538
Protein: 41g
Carbs: 75g
Fat: 8.5g
Ingredients
- 5 shallot
- 500g pork mince (5% fat or less)
- 16cm fresh ginger
- 160g mangetout
- 2 pak choi
- 8 spring onion
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 4 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 300g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 530
Protein: 41g
Carbs: 74g
Fat: 8.2g
Speedy & spicy miso pork noodles
Our chefs spent days developing this dish so you can dine in 20 mins flat! Pork mince and shallot sizzle with spring onions, ginger, mangetout and pak choi, then boom – a game-changing miso and gochujang stock fast-forwards to big flavour! Brown rice noodles are the final flourish.
Cook time:
20 mins
Cuisine:
Chinese
Food group:
Pork
Allergens: Soya, Cereals Containing Gluten, Wheat
Cooking Instructions
Before you start
- 1 large saucepan
- 1 large non stick frying pan
Slice & fry
- Peel and thinly slice the shallots.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat.
- Fry the shallots and pork mince for 7 mins, breaking it up with a wooden spoon, until browned all over.
Boil the noodles
- Meanwhile, cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
Sort the veg
- Finely grate the ginger, then halve the mangetout lengthways. Trim the pak choi and cut into bite-size pieces. Thinly slice the spring onions.
- Add the ginger, mangetout, pak choi and three-quarters of the chopped spring onion to the frying pan and cook for 2 mins.
Turn up the flavour!
- Stir the miso and gochujang into the frying pan. Crumble in half the stock cube, pour in 200ml water (300ml for 4 portions) and stir well.
- Add the noodles and cook for 2 mins until the pork mince is cooked through.
Finish & serve
- Serve with the remaining spring onions scattered over.