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.
Black Bean Pork Stir-fry with Brown Rice Noodles & Rainbow Veg
A quick stir-fry for a weeknight treat. Free-range British pork sizzles with garlic and ginger, succulent pepper and crisp mangetout. We toss through brown rice noodles to soak up all the flavour, and a more-ish black bean sauce to finish it off. Get your chopsticks ready.
Ready in 20
High protein
6 plants
Serving size
Ingredients
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 80g mangetout
- 2 spring onion
- 25g honey
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp black bean paste (Soya) (Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
- 1 pepper
- 4cm fresh ginger
- 300g free-range pork mince
- 80g baby corn
- 2 garlic clove
Nutritional Information
Calories: 648
Protein: 39g
Carbs: 59g
Fat: 28g
Ingredients
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
- 4cm fresh ginger (use half)
- 1 tbsp black bean paste (use half) (Soya) (Water, Salted Black Beans(Black Beans (soya), Salt), Date Syrup, Salt, Acetic Acid)
- 2 spring onion
- 80g baby corn (use half)
- 1 pepper (use half)
- 150g free-range pork mince
- 80g mangetout (use half)
- 25g honey (use half)
- 2 garlic clove
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 641
Protein: 39g
Carbs: 60g
Fat: 27g
Black Bean Pork Stir-fry with Brown Rice Noodles & Rainbow Veg
A quick stir-fry for a weeknight treat. Free-range British pork sizzles with garlic and ginger, succulent pepper and crisp mangetout. We toss through brown rice noodles to soak up all the flavour, and a more-ish black bean sauce to finish it off. Get your chopsticks ready.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a small bowl, a sieve, a grater & a measuring jug
Prep & fry
- Roughly dice the pepper into 2cm chunks. Cut the baby sweetcorn into thirds. Finely grate the garlic and ginger
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pork and pepper and cook for 5 mins, breaking up the pork with a wooden spoon, until golden brown. Season with salt and pepper
Boil the noodles & make the black bean sauce
- Meanwhile, add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
- In the small bowl, mix together the black bean paste, tamari, honey and 50ml water (25ml for 1 person)
- Cut the spring onions into 3cm pieces, then thinly slice lengthways
Bring it all together
- Add the ginger, garlic, baby sweetcorn and mangetout to the pork pan. Cook for another 2 mins, until fragrant
- Pour in the black bean sauce, bring to the boil and simmer for 2-3 mins, until thickened slightly
- Add the cooked noodles to the pan and toss to coat. Simmer for 1 min, until piping hot. Add a splash of water if needed
Plate up
- Share the pork noodles between bowls. Scatter over the spring onion
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