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.
Spicy chilli pork noodles
Based on a traditional Chinese dish zha jiang mian (also known as Chinese bolognese!), pork mince and noodles are stir-fried with spring onion, carrot, baby corn, pak choi and mangetout, and given oodles of zip with garlic, ginger, chilli and tamari. This midweek feast is ready in 25 minutes and cooks in one pan – what’s not to like?
SWK: Source of fibre
SWK: High protein
Plants 6
fake away
Serving size
Ingredients
- 8 spring onion
- 2 carrot
- 160g baby corn
- 2 pak choi
- 300g brown rice noodles (Brown Rice Flour, Water)
- 3 garlic clove
- 8cm fresh ginger
- 2 x chilli
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 500g pork mince (5% fat or less)
- 2 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 1 chicken stock cube (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)
- 160g mangetout
Nutritional Information
Calories: 521
Protein: 39g
Carbs: 74g
Fat: 7.5g
Ingredients
- 4 spring onion
- 1 carrot
- 80g baby corn
- 150g brown rice noodles (Brown Rice Flour, Water)
- 2 garlic clove
- 4cm fresh ginger
- 1 chilli
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 pak choi
- 250g pork mince (5% fat or less)
- 1 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 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
Nutritional Information
Calories: 525
Protein: 40g
Carbs: 75g
Fat: 7.5g
Spicy chilli pork noodles
Based on a traditional Chinese dish zha jiang mian (also known as Chinese bolognese!), pork mince and noodles are stir-fried with spring onion, carrot, baby corn, pak choi and mangetout, and given oodles of zip with garlic, ginger, chilli and tamari. This midweek feast is ready in 25 minutes and cooks in one pan – what’s not to like?
Cook time:
25 mins
Cuisine:
Chinese
Food group:
Pork
Allergens: Soya, Sulphites
Cooking Instructions
Stir-fry the veg
- Slice the spring onions into 2cm pieces, and dice the carrots into 1cm cubes. Cut the baby corn into thin rounds.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the veg for 5 mins.
Boil the noodles
- Meanwhile, cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
Turn up the flavour!
- Peel and crush the garlic, finely grate the ginger, and finely dice the chillies (deseed for less heat).
- Add the garlic and ginger to the frying pan and cook for 1 min.
- Sprinkle in half the tamari and simmer for 1 min, then transfer the veg to a bowl.
Sizzle the pork
- Trim the pak choi and cut into bite-size pieces.
- Return the frying pan to a high heat and spritz with more cooking spray. Fry the mince for 2-3 mins, breaking it up with a wooden spoon, until browned all over.
- Add the remaining tamari, the chillies (to taste) and vinegar. Crumble in the stock, pour in 100ml water (150ml for 4 portions) and stir well.
- Return the veg to the pan along with the pak choi and mangetout and simmer for 3-4 mins, until the sauce reduces slightly and the pork is cooked through.
Plate up
- Gently stir the pork and vegetables into the noodles to warm through, then serve.